Recipe - Pinata Cups

SHELLS:
1 pound Lean ground beef
1 teaspoon Chili powder
1/8 teaspoon Minced garlic
1 Egg
One fourth teaspoon Salt
FILLING:
1 cup Sour cream
One half 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 One half teaspoon of shredded cheese on top of the
filling in each shell. Bake in a preheated 425 degree oven for 78 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 58 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini