Recipe

		Taco Sombreros
		Serving Size - 10
		Prepared By - Sarah
		Recipe Rating	Printer Friendly Recipe

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)