Pinata cups
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -SHELLS: | ||
| 1 | pounds | Lean ground beef |
| 1 | teaspoon | Chili powder |
| ⅛ | teaspoon | Minced garlic |
| 1 | Egg | |
| ¼ | teaspoon | Salt |
| 1 | cup | Sour cream |
| ½ | teaspoon | Cumin |
| 3 | tablespoons | Minced green onions |
| 2 | tablespoons | Chopped ripe olives |
| 2 | tablespoons | Chopped green chiles TOPPING: |
| ⅓ | cup | Shredded sharp Cheddar chees |
Directions
FILLING:
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 ½ teaspoon of shredded cheese on top of the filling in each shell. Bake in a preheated 425 degree oven for 7-8 minutes. Remove pinata cups from muffin tins and place on paper towels to drain. Serve hot. Pinata cups may be prepared the day before serving, covered, and refrigerated. Reheat in a 350 degree oven for 5-8 minutes. They may be flash frozen and stored in plastic bags.Reheat frozen pinata cups in a 350 degree oven for 10 minutes or until heated through. Source: "Teasers and Appeasers" an Hors d'Oeuvre Cookbook.