Tiny Texas Taco Tarts Recipes

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.

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:

• Mix with lots of ice and pour!
• Shots or On The Rocks is best!
• I took a picture of it in a martini glass which was great if you like it sweet!

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.