We just reinvented the taco by turning it inside out! Tacos are everyone’s favorite but these tiny tartlets don’t drip stuff all over you! In fact, they are each 1 – 2 bites, at most. And what’s even nicer, you can make them bigger (I’ll tell you how) and serve them as an entrée. Now that’s really a great idea!
We make the shell of the meat and stuff it with the good stuff we usually put on top and there you have…Taco Tartlet Terrrifico!
Taco Tartlets Terrifico
- Tortilla Chip Filling (see below)
- 1 lb. lean ground beef
- 2 Tbsp. taco seasoning mix (about 1/2 bag)
- 2 Tbsp. ice water
- 1 c shredded Cheddar or Pepper Jack cheese (4 oz.)
For Tortilla Chip Filling:
- 1 c dairy sour cream (1/2 pint)
- 2 Tbsp. taco sauce (your favorite)
- 2 oz. chopped black olives
- 3/4 c coarsely crushed tortilla chips
- Miniature muffin tins with about 1-1/2″ cups
- Additional chopped black olives for garnish, optional
Preheat oven to 425. Prepare Tortilla chip filling by mixing all ingredients together. Set aside.
Combine ground beef, taco seasoning and ice water and mix together with your hands. Place a scant 1 Tbsp. ball in the cup of each muffin tin. Press around the bottom and sides to form a shell of meat. Spoon about 2 tsp. of the Tortilla chip filling in each meat shell, mounding slightly. Cover top of each with shredded cheese. Add a piece or two of additional chopped olive(s) on top for garnish, if desired. (If you plan to reheat or freeze them, add the garnish before reheating.)
Bake for 7-8 minutes. With the tip of a knife, remove the tartlets and serve immediately or chill (or freeze). Reheat in preheated 375 oven for 10-15 minutes until hot. Makes about 30 tartlets
For meal sized: Substitute a 9″ pie plate for muffin cups. Bake in a preheated 375 oven for 45 minutes. Serves 6. Or use 6 regular sized muffin tins, fill as for tartlets and bake at 375 for 45-55 minutes.