1 cup margarine
6-oz of cream cheese (I used 8 oz and added a bit more flour)
2 cups flour
2 packages taco seasoning 1-1/4 to 1-1/2 oz each)
1 pound of ground beef
Shredded Jack cheese
For the pastry shells: Combine the flour and margarine and cream cheese. Add 2-tsp( may want to cut back to 1) of the dry taco seasoning mix. Cover and chill for at least a 1/2 hour.
Season the ground beef with 1 full packet of the taco spice mix. Cook the meat according to the package direction. Set aside.
Remove the dough from the fridge and form small dough balls about the size of a pecan. Flatten with your hands and press into each mini muffin cup. ( Should be about 48 cups)
Fill each pastry lined cup with 1 rounded tsp of the meat mixture. Bake at 350 for about 10 minutes.
Remove the pans from the oven and top each tart with a small amount of cheese.
That Taco spice mix is very spicy, so you may want to add a little to the beef mixture and once cooked give it a taste test and add more if desired.
I also add a small piece of seeded chopped tomato and slice of olive to each beef filled tart before adding the cheese.
Some chopped green chilies can be added to the ground beef mixture as well
Pairs Well With
This recipe is a family favorite and I promise, you cannot eat just one. They are esay to pop in your mouth and have lots of flavor. I am always asked to bring them to church events and family get togethers.