Taco Tartlets Recipes

TACO TARTLETS

Steps:

• Mix meat ingredients in 2 quart bowl, press into muffin pan bottom and sides. Combine sour cream, taco sauce, olives and 3/4 cup of chips in a bowl.
• Spoon into meat shells. Combine remaining chips and cheese, sprinkle over each taco.
• Bake at 375° for 10 minutes. Pour a few drops of taco sauce on each. Serve.

TINY TEXAS TACO TARTS

Steps:

• Follow direction on package for preparing phyllo shells.
• Mix the next 5 ingredients.
• I usually prepare and chill the filling early in the day and then fill the tarts & add with toppings shortly before serving. I do not bake the shells.
• Or you can bake the shells, cool, fill the tarts, put on toppings, arrange on platter and keep chilled until ready to serve.
• *Add just enough to make it creamy. I always just add lemon juice to milk to sour.

TACO TARTS

Steps:

• Preheat oven to 425*F. In medium bowl, mix beef, taco seasoning mix and ice water with hands. Press into bottom and up sides of a mini-muffin pan.
• Prepare Tortilla chip filling by mixing all ingredients in small bowl. Place a spoonful of filling into each shell, mounding slightly. Sprinkle cheddar cheese over tops. Bake 7-10 minutes. Remove tarts from pan with tip of knife.Serve immediately or cool and freeze.

TACO TARTLETS RECIPE

Steps:

• In a large bowl, combine the filling ingredients; set aside. In another bowl, combine beef, taco seasoning and water. Press into bottom and sides of mini-muffin cups. Place a teaspoonful of filling into each meat shell; sprinkle with cheese. Bake at 425° for 7-8 minutes or until beef is cooked and filling is bubbly. Remove immediately from pan. Yield: about 2 dozen.