Pinata Cupsappetizers, holiday 1 lb lean ground beef 1 teaspoon chili powder 1/8 teaspoon minced garlic 1 egg 1/4 teaspoon salt 1 filling: 1 cup sour cream 1/2 teaspoon cumin 3 tablespoon minced green onions 2 tablespoon chopped ripe olives 2 tablespoon chopped green chiles topping: 1/3 cup shredded sharp cheddar chees 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 1/2 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. |
