Haunted Taco Tarts Recipes

Steps:

• In a bowl, combine the butter, cream cheese, flour and 2 tsp of the taco seasoning mix.
• Mix with fingers until blended.
• Cover and refrigerate for 1/2 hour.
• Meanwhile, season ground beef with one full package of the taco seasoning mix.
• Add remainder of first packet to make it spicier.
• Cook meat according to directions on seasoning packet.
• Remove dough from refrigerator.
• Form dough into balls the size of a pecan.
• Flatten with hands and press into miniature muffin pans.
• There should be about 48 crusts.
• Fill each crust with about one rounded teaspoon of meat mixture.
• Bake at 350* for 10 minutes.
• Meanwhile cut cheese slices into 1 inch squares.
• Remove pans from oven and top each tart with a cheese slice.
• Return to oven and bake for two minutes.
• Serve hot.

Steps:

• In a large bowl, blend condensed milk and water with hand held wire whisk or electric mixer.
• Beat in pudding mix until blended.
• Chill at least 10 minutes.
• Fold in whipped topping.
• Spoon into pie crust, chill and decorate.
• TIPS: To make "Scary Tart" in a great halloween theme, try our decorating tips; Sprinkle top of tart with orange/black colored sprinkles; place halloween shaped sugar candies on top of center of tart; cut out a wax paper ghost shape. Place wax paper ghost on tart; drop sprinkles around the wax paper and then carefully lift paper away; create a spider web design on top of the tart by cutting small pieces of licorice and placing them on top of the tart making your own web design.

Steps:

• Preheat oven to 425*F. In medium bowl, mix beef, taco seasoning mix and ice water with hands. Press into bottom and up sides of a mini-muffin pan.
• Prepare Tortilla chip filling by mixing all ingredients in small bowl. Place a spoonful of filling into each shell, mounding slightly. Sprinkle cheddar cheese over tops. Bake 7-10 minutes. Remove tarts from pan with tip of knife.Serve immediately or cool and freeze.

Steps:

• Follow direction on package for preparing phyllo shells.
• Mix the next 5 ingredients.
• I usually prepare and chill the filling early in the day and then fill the tarts & add with toppings shortly before serving. I do not bake the shells.
• Or you can bake the shells, cool, fill the tarts, put on toppings, arrange on platter and keep chilled until ready to serve.
• *Add just enough to make it creamy. I always just add lemon juice to milk to sour.