When I was got married, my friends and family hosted bridal showers for me and asked each of the guests to bring a recipe card with their favorite recipes. I now have a book full of go to recipes and so many memories! While I still haven't cooked my way through all of the recipes yet, there are a several we have tried and loved. And now I get to share one of them with you!
One of the recipes I received was a Taco Tart recipe from my Godmother. Once we tried this recipe it quickly became a favorite for several reasons - it's quick, it uses many ingredients you already have on hand, it's easy to make, it's great the day you make it and it's even better the next day, and it can be dinner or an appetizer!
Being able to use this recipe for dinner or an appetizer is one of the reasons I picked this recipe for you this week. With the Super Bowl this weekend, I thought it might be a fun twist as an appetizer for your Super Bowl party, but it can easily be dinner when you throw it with some side dishes (corn & beans, refried beans, a salad, etc).
While this recipe isn't fancy or complicated or pushing you too much out of your comfort zone, it is a quick win on a busy night! Over the years of the Recipe Challenge some of you have asked for more weeknight, quick meals, so this week…this one's for you!
A link to the recipe is found below.
About the Cut
A favorite by all and a freezer staple. Versatility and rich flavor make ground beef beef's most popular item. It is perfect for burgers, tacos, casseroles, and everything in-between.
Optimal Cooking Methods:
Optimal cooking methods are pretty much anything! Grill, roast/bake, pan-broil/skillet, braise/pot roast, broil, smoke are just a few to name.
Taco Tart Recipe
1 pound Wells Farms Ground Beef
2 ounces black olives, chopped (if desired)
1 cup tortilla chips, crushed (I used Doritos)
1/2 cup shredded cheddar cheese
2 Tablespoons taco seasoning
2 Tablespoons water
1 cup sour cream
2 Tablespoons salsa
Mix ground beef, taco seasoning, and water. Press mixture onto the bottom and sides of cups of a mini muffin pan to form a meat shell.
Combine sour cream, salsa, olives and 3/4 cup of the chips. Spoon mixture into the meat shells.
Combine the remaining chips and cheese. Sprinkle on top of the tarts.
Bake at 375° for 10 minutes. Remove and drain on paper towels if needed.
Reheat leftovers in the microwave on a paper-towel lined plate
*This recipe can easily be doubled or tripled!