Taco Tarts Recipes

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:

• Mix meat ingredients in 2 quart bowl, press into muffin pan bottom and sides. Combine sour cream, taco sauce, olives and 3/4 cup of chips in a bowl.
• Spoon into meat shells. Combine remaining chips and cheese, sprinkle over each taco.
• Bake at 375° for 10 minutes. Pour a few drops of taco sauce on each. Serve.

Steps:

• In a large bowl, combine the filling ingredients; set aside. In another bowl, combine beef, taco seasoning and water. Press into bottom and sides of mini-muffin cups. , Place a teaspoonful of filling into each meat shell; sprinkle with cheese. Bake at 425° for 7-8 minutes or until beef is cooked and filling is bubbly. Remove immediately from pan.

Steps:

• For the beef taco mix: Heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the scallions and garlic. Stir and cook briefly, 30 to 60 seconds, then add the ground beef. Break the beef up and cook until it is totally browned, 3 to 4 minutes, then drain most of the fat. Add the taco seasoning, salt, salsa and hot sauce, then stir to combine. Add 1/4 cup hot water and stir. Cook for 3 to 4 more minutes to thicken.
• To serve: While the beef taco mixture cooks, place the tomatoes on a cutting board, with the tops facing down. Using a sharp knife, cut the tops of each into 6 wedges, making sure to not cut all the way through to the bottoms. Gently pull the tomato wedges apart, opening up the centers so they can be filled.
• Taste and adjust the beef taco mix as needed. Fill each tomato with the mix, then top each with lettuce, cheese, sour cream, cilantro, jalapenos and hot sauce. Garnish with the lime wedges.

Steps:

• Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer. Freeze option: Freeze cooled taco cups in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 350° oven until crisp and heated through.

Steps:

• Prepare 8 inch springform pan by greasing well.
• Preheat oven to 400 degrees.
• In large skillet cook pork and beef mixture.
• Remove meat and saute peppers, onions and garlic in same pan.
• In bottom of springform pan, layer tortilla, refried beands, meat mixture, green chilies, and sweet pepper and onion mixture.
• Top with cheese.
• Repeat layers until pan is full, ending with tortilla and cheese.
• Cover with foil and bake for 40 minutes.
• Remove from oven and allow to sit for 10 minutes, loosen edges around pan and remove tart.
• Slice and serve topped with a dollop of sourcream.

Steps:

• Heat oil in large skillet over medium heat.
• Add onion and cook until tender.
• Add turkey; cook until turkey is no longer pink, stirring occasionally.
• Stir in garlic, oregano, chili powder and salt; set aside.
• Preheat oven to 375°F.
• Lightly grease baking sheets.
• On lightly floured surface, roll 1 pie crust to 14-inch diameter.
• Using 3-inch Halloween cookie cutters, cut out pairs of desired shapes.
• Repeat with second pie crust, rerolling dough if necessary.
• Place 1/2 of shapes on prepared baking sheets.
• Brush edges with egg white.
• Spoon about 1 tablespoon taco mixture onto each shape.
• Sprinkle with 1 teaspoon tomato and 1 teaspoon cheese.
• Top with remaining matching shapes; press edges to seal.
• Decorate with Egg Yolk Paint.
• Bake 10 to 12 minutes or until golden brown.

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.