| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Appetizers, Holidays |
30 |
Servings |
INGREDIENTS
|
|
-SHELLS: |
| 1 |
lb |
Lean ground beef |
| 1 |
ts |
Chili powder |
| 1/8 |
ts |
Minced garlic |
| 1 |
|
Egg |
| 1/4 |
ts |
Salt |
| 1 |
c |
Sour cream |
| 1/2 |
ts |
Cumin |
| 3 |
tb |
Minced green onions |
| 2 |
tb |
Chopped ripe olives |
| 2 |
tb |
Chopped green chiles TOPPING: |
| 1/3 |
c |
Shredded sharp Cheddar chees |
INSTRUCTIONS
FILLING:
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
A Message from our Provider:
“God cares”