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Pinata cups

Yield: 30 Servings

Ingredients:

• 1 lb Lean ground beef
• 1 ts Chili powder
• 1/8 ts Minced garlic
• 1 Egg
• 1/4 ts Salt FILLING:
• 1 c Sour cream
• 1/2 ts Cumin
• 3 tb Minced green onions
• 2 tb Chopped ripe olives
• 2 tb Chopped green chiles -TOPPING:
• 1/3 c Shredded sharp Cheddar chees

Instructions:

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 1/2 teaspoon of shredded cheese on top of the filling in each shell. Bake in a preheated 425 degree oven for 7-8 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 5-8 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.

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