Mini taco quiches
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| ⅓ | cup | Onion; chop |
| ⅓ | cup | Sliced black olives |
| 8 | ounces | Tomato sauce |
| 1¼ | ounce | Pk taco seasoning mix |
| 2 | tablespoons | Hot pepper sauce |
| 1 | Egg; beaten | |
| 4 | 10\" flour tortillas | |
| ⅓ | cup | Sour cream |
| ½ | cup | Cheddar cheese; shred |
Directions
Preheat oven to 350~. Grease 12 muffin pan cups. Set aside. Cook beef and onions in large nonstick skillet until meat is browned; drain. Remove from heat. Stir in olives, tomato sauce, ¼ cup water, taco seasoning, hot pepper sauce and egg; mix well. Using 4" cookie cutter, cut each flour tortilla into 3 rounds. Fit each tortilla round into prepared muffin cups.
Fill each tortilla cup with ¼ cup meat mixture. Top each with sour cream and cheese. Bake 25 minutes or until heated through. Typed by Lynn Thomas dcqp82a. Source: Frank's Red Hot Cayenne Pepper Sauce Zesty Appetizers & Entertaining.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by VGHC42A@... (MRS WALDINE R VAN GEFFEN) on Jul 10, 1997