Mini taco quiches

Yield: 12 Servings

Measure 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 \N Egg; beaten
4 \N 10\" flour tortillas
⅓ cup Sour cream
½ cup Cheddar cheese; shred

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

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