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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Appetizers, Holidays 30 Servings

INGREDIENTS

1 lb Lean ground beef
1 t Chili powder
1/8 t Minced garlic
1 Egg
1/4 t Salt
FILLING:
1 c Sour cream
1/2 t Cumin
3 T Minced green onions
2 T Chopped ripe olives
2 T Chopped green chiles
1/3 c Shredded sharp Cheddar chees

INSTRUCTIONS

           SHELLS:
           TOPPING:
SHELLS: Combine ingredients for the shells and divide into 30 balls.
Press into miniature muffin tins forming miniature "pie shells".
FILLING & TOPPING: Combine filling ingredients and divide mixture
evenly among the meat shells. Place a heaping 1/2 teaspoon of  shredded
cheese on top of the filling in each shell. Bake in a  preheated 425
degree oven for 7-8 minutes. Remove pinata cups from  muffin tins and
place on paper towels to drain. Serve hot. Pinata  cups may be prepared
the day before serving, covered, and  refrigerated. Reheat in a 350
degree oven for 5-8 minutes. They may  be flash frozen and stored in
plastic bags.Reheat frozen pinata cups  in a 350 degree oven for 10
minutes or until heated through. Source:  "Teasers and Appeasers" an
Hors d'Oeuvre Cookbook.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 64
Calories From Fat: 49
Total Fat: 5.4g
Cholesterol: 22.5mg
Sodium: 65.9mg
Potassium: 57.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.3g


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