Piñata Cups
Categories: Ground beef, Green Onion, Onion, Garlic, Cream, Sour cream, Egg, Holidays, Appetizers
1 pound of Lean ground beef
1 teaspoon of Chili powder
1/8 teaspoon of minced garlic
1 Egg
1/4 teaspoon of salt
FILLING:
1 cup of sour cream
1/2 teaspoon of cumin
3 tablespoons of Minced green onions
2 tablespoons of chopped ripe olives
2 tablespoons of chopped green chilies
1/3 cup of Shredded sharp Cheddar cheese
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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 425ºF. oven for 7-8 minutes. Remove piñata cups from muffin tins and place on paper towels to drain. Serve hot. Piñata cups may be prepared the day before serving, covered, and refrigerated. Reheat in a 350ºF. oven for 5-8 minutes. They may be flash frozen and stored in plastic bags. Reheat frozen piñata cups in a 350ºF. oven for 10 minutes or until heated through. Source: "Teasers and Appeasers" an Hors dOeuvre Cookbook. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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