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.

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