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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Unusual use for your mini muffin tin. Another winner from my infamous state fair cookbook. Ingredients:
1 cup sour cream |
2 tablespoons taco sauce |
1/4 cup green peppers, finely diced or 1 jalapeno pepper, seeded & finely diced |
3/4 cup crushed tortilla chips |
1 lb leanest 98% lean ground beef |
1/2 cup quick-cooking oats |
2 tablespoons taco seasoning mix |
2 tablespoons cold water |
1 cup cheddar cheese, shredded |
30 slices jalapeno peppers, jarred pickled variety |
Directions:
1. Preheat oven to 425ºF.
2. In a small bowl, mix sour cream, taco sauce, green pepper & chips; set aside.
3. In a larger bowl, hand mix ground beef, oats, taco seasoning & water. Squish it around with your hands to distribute the seasoning well.
4. Divide the meat mixture in 30 equal portions. Press each portion on the bottom & up the sides of miniature muffin cups, forming a shell.
5. Place a spoonful of sour cream mixture in each meat shell, mounding slightly.
6. Sprinkle each tart with cheese.
7. Bake for 7 to 8 minutes. Remove from oven & immediately top with jalapeno slices.
8. Use a spoon to carefully remove tarts from pan.
9. Serve hot.
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