Sunday, March 22, 2009

Taco Tartlets

Taco Tartlets:
1 pound ground beef (uncooked)
2 Tablespoons taco seasoning mix
2 Tablespoons ice water
1 cup shredded cheddar cheese
Tortilla Chip filling:
1 cup sour cream
2 Tablespoons taco sauce
2 ounces chopped black olives
3/4 cup coarsely crushed tortilla chips

Mix beef, seasoning and ice water. Press into bottom and sides of mini-muffin pan. Prepare Tortilla Chip filling in a different bowl. Place a spoonful of filling into each shell, mounding slightly. Sprinkle cheddar cheese over tops. Bake 7-8 minutes. Remove tartlets from pan with tip of knife. Serve immediately or freeze. (No directions how to reheat.)

Taco Tartlets December 2010

Last December, Jodi and I got together to make appetizers we could have on hand in the freezer for the Holiday season. The original recipe gave no directions for reheating so I put the frozen tartlets on a cookie sheet and reheated them in the oven until hot. It worked fine. My family loved them! Note: They were a bit time consuming and fussy to make.


  1. These were so good that they never made it into my freezer!

  2. FYI- we got approximately 24-30 tartlets out of each recipe, depending on the size of the mini muffin pan. Deeper works better!


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