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
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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.
