Taco Sombreros Serving Size - 10 Prepared By - Sarah Recipe Rating
			FILLING: 1 cup tortilla chips, coarsely crushed 1 cup sour cream 1 egg, beaten 2 oz. ripe olives, diced 2T taco sauce SOMBREROS: 1 lb. lean ground beef 1 1/2 tsp. black pepper 2 tsp. chili powder 2 tsp. granulated garlic 1 T cumin 1/2 tsp Salt 2 T Ice Water 4 oz cheddar cheese, shredded
			For Filling: Combine ingredients and refrigerate. Preheat oven to 375 degrees. Combine beef, seasonings, and ice water and mix. Using a heaping tablespoon of mixture, roll meat into balls. Press into small muffin tins – 1 ½ inch cups – forming a “tartlette” shell, covering the bottom and the sides of the sides of the cups. Into each sombrero shell, place a spoonful of the filling, mounding it slightly. Sprinkle the tops with shredded cheddar cheese. Bake at 375 degrees for 10-12 minutes. Remove immediately and serve. These can be cooled, frozen and served later. Just reheat in 375 degree oven for 10-12 minutes or until hot. Yields about 30 sombreros. (Two for each guest)