Mini Taco Quiches Recipe


At a time when I was about to relocate my husband to the dog house forever he raved over these. He’s back in like flint and ready never to question my culinary efforts should I ever cook again a recipe of HIS own choosing. Oh, instead of greasing the muffin cups I brushed vegetable oil on the bottom of each round. I saved the hot sauce for dashing on top with a wonderful effect. Chopped jalepenos on top would be great, too.



My grand children loved these. Omitting sour cream, would you freeze before or after baking so I have them ready for after school snack.


Mini Taco Quiches


1 lb lean ground beef
1/3 cup chopped onion
1/3 cup sliced black olives
1 (8 ounce) can tomato sauce
1/4 cup water
1 (1 1/4 ounce) package taco seasoning mix
2 tablespoons hot sauce
1 egg, beaten
4 flour tortillas (10 inches)
1/3 cup sour cream
1/2 cup shredded cheddar cheese

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1 Preheat oven to 350°F Grease 12 muffin pan cups. Set aside.
2 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 sauce and egg; mix well.
3 Using a 4-inch round cookie cutter, cut each flour tortilla into 3 rounds. Fit tortilla rounds 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.

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