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Full Online Book HomeLearning KitchenAppetizers - Beef - Taco Tartlets
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Appetizers - Beef -  Taco Tartlets Post by :mrincredible Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1691

Click below to download : Appetizers - Beef - Taco Tartlets (Format : PDF)

Appetizers - Beef - Taco Tartlets

1 lb. lean ground beef (uncooked)
2 Tbs. taco seasoning mix
2 Tbs. ice water
1 c. shredded cheddar cheese

Tortilla Chip Filling:
1 c. sour cream
2 tbs. taco sauce
2 oz. black olives, chopped
3/4 c. coarsely crushed tortilla chips

Preheat oven to 425 degrees.

In medium bowl, mix beef, taco seasoning mix and ice water with hands. Press into bottom and up sides of mini-muffin Pan, using mini-tart Shaper.

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 7-8 minutes. Remove tartlets from pan with tip of knife. Serve immediately or cool and freeze.
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Appetizers - Beef -  Teresa's Nachos Appetizers - Beef - Teresa's Nachos

Appetizers - Beef -  Teresa's Nachos
1 lb. ground beef 1 small onion, diced 1 can refried beans 1/4 cup water 1/2 envelope Old El Paso taco seasoning 1 block Cheddar cheese 1 bag corn tortilla chips (I use the round ones) 1 small jar jalapeno pepper slices Taco sauce and sour cream Brown ground beef and onion in a skillet. Drain grease and pour meat into a large mixing bowl. Put refried beans and water in a saucepan. Stir well, and heat until thoroughly warmed, stirring occasionally. Add warmed beans to meat mixture in mixing bowl. Add taco seasoning to bowl, and combine the mixture thoroughly.

Appetizers - Beef -  Spiral Reuben Bites Appetizers - Beef - Spiral Reuben Bites

Appetizers - Beef -  Spiral Reuben Bites
Ingredients: 1 sheet puff pastry (8 1/2 ounces), thawed 1/4 cup Dijon Mustard 6 slices Swiss cheese (3 ounces) 6 slices deli corned beef (6 ounces) 1 egg, beaten 1 tablespoon caraway seed Additional Dijon Mustard Method: Roll pastry to 12 x 10-inch rectangle. Spread mustard evenly over dough; top with cheese and corned beef. Cut in half crosswise to form 2 (10 x 6-inch) rectangles. Roll up each rectangle from short end, jelly-roll fashion; pinch seams to seal. Cut each roll into 16 (1/4-inch thick) slices. Place slices, cut-side up, on lightly greased baking sheets;