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Taco Tartlets




Source of Recipe


BBR


Recipe Introduction


Tiny savory tarts with a taco meat crust and a delicious filling made from salsa, sour cream and crushed tortilla chips. From Pampered Chef.


List of Ingredients





1 pound lean ground beef
2 tablespoons taco seasoning mix (make your own)
2 tablespoons ice water
1 cup sour cream2 tablespoons taco sauce
2 ounces black olives, chopped
3/4 cup coarsely crushed tortilla chips
1 cup shredded cheddar cheese


Recipe



Preheat oven to 425 degrees. In medium bowl, mix beef, taco seasoning mix and ice water with hands. Press into bottom and up sides of Mini-Muffin Pan, using Mini-Tart Shaper (I used the back of a melon baller).
Ina small bowl, mix together the sour cream, taco sauce and olives. Stir in tortilla chips. Place a spoonful of filling into each shell, mounding slightly. Sprinkle cheddar cheese over tops. Bake 7-8 minutes.
Remove tartlets from pan with tip of knife. Serve immediately or cool and freeze. To serve frozen tartlets, reheat in a 375° oven 10 to 15 minutes or until hot.
Yield: about 30 tartlets.
This recipe also works using regular muffin pan. Bake for 15 minutes or until done.
These are hushpuppies that are baked instead of being fried. They are delicious, even without all of that wonderful tasting fat!