Pinata Cups
| 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