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An irresistable pass-around hors d'oeuvre. These can be assembled several hours ahead and cooked just before serving.

Taco Tartlets

Little beef tartlets filled with sour cream and olive.

Ingredients

1 cup sour cream
1/4 cup chopped black olives
3/4 cup coarsely crushed tortilla chips
2 tablespoons medium-hot taco sauce
1 pound ground round beef
2 tablespoons ice water
1 1/2 teaspoon ground cumin
1 1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon minced onion
2 garlic cloves, crushed through a press
1/2 cup shredded mild Cheddar cheese

Instructions

1. Preheat the oven to 425 degrees.
In a small bowl, combine the sour cream, olives, crushed tortilla chips and taco sauce.
2. In a medium bowl, combine the beef, ice water, cumin, chili powder, salt, pepper, onion and garlic. Blend well.
3. Spoon about 2 teaspoon of the meat mixture into each of 30 miniature muffin cups, about 1 3/4 inches in diameter. Press the meat into the bottom and sides of the cups to form a shell. (The recipe can be prepared to this point up to 5 hours ahead. Cover with plastic wrap and refrigerate.
4. Spoon about 1 heaping teaspoon of the sour cream filling into each meat shell. Sprinkle the Cheddar cheese over the top of the tartlets and bake until the cheese is melted and the beef is cooked through, 8 to 10 minutes.