Whitehall Specialties Blog

Taco Bites

Cheese Production
1 small onion, quartered

1 green pepper
1-2 garlic cloves, minced
1 T butter
1 lb ground beef
1.25 oz taco seasoning
4 cups baking mix
3/4 cups water
1 can refried beans
3 slices Whitehall Specialties 250 Pasteurized Prepared Cheese Product
8 oz sour cream
1 tomato
1 T fresh cilantro
1/2 cup Whitehall Specialties 544 Salad Bar Shreds

Preheat oven to 375 degrees.  Spray 24 mini muffin pans with nonstick spray.  Melt butter in a large skillet and add 3/4 onions, green pepper, and garlic.  Saute until tender.  Add ground beef and fry over medium-high until browned. Add the taco seasoning and water called for on package.  Simmer for about 5 minutes.  Meanwhile, make the crust.  In a mixing bowl, stir the baking mix and water until blended and dough stays together.  If the mixture is too dry, add a little water until desired consistency is reached.  Press about 2 tsp dough into the bottom and up the sides of each muffin tin.  Spoon about 1/2 tsp refried beans in the bottom and cover with about 1 tsp taco meat or until cup is full.  Bake for about 6 minutes.  Meanwhile cut each of the Whitehall Specialties 250 Pasteurized Prepared Cheese Product slices into 9 small squares. Place on top of the mini taco pies and bake an additional 2 minutes to melt the cheese.  Remove mini pies from tin and top with a 1 tsp dollop of sour cream.  In a food processor, chop the 1/4 onion, tomato, and cilantro.  Top the sour cream with about 1/4 tsp of the tomato mixture.  Finish with a couple shreds of Whitehall Specialties 544 Salad Bar Shreds on top.  Best served warm.

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