Title: Mini Taco Quiches
Categories: Quiche Meat
Yield: 12 Servings
| 1 | lb | Lean ground beef |
| 1/3 | c | Onion; chop |
| 1/3 | c | Sliced black olives |
| 8 | oz | Tomato sauce |
| 1 1/4 | oz | Pk taco seasoning mix |
| 2 | tb | Hot pepper sauce |
| 1 | | Egg; beaten |
| 4 | | 10" flour tortillas |
| 1/3 | c | Sour cream |
| 1/2 | c | Cheddar cheese; shred |
Preheat oven to 350~. Grease 12 muffin pan cups. Set aside. Cook beef and
onions in large nonstick skillet until meat is browned; drain. Remove from
heat. Stir in olives, tomato sauce, 1/4 cup water, taco seasoning, hot
pepper sauce and egg; mix well. Using 4" cookie cutter, cut each flour
tortilla into 3 rounds. Fit each tortilla round into prepared muffin cups.
Fill each tortilla cup with 1/4 cup meat mixture. Top each with sour cream
and cheese. Bake 25 minutes or until heated through. Typed by Lynn Thomas
dcqp82a. Source: Frank's Red Hot Cayenne Pepper Sauce Zesty Appetizers &
Entertaining. By fatfree-request@fatfree.com on Jun 16, 1997