48 frozen mini tart shells (in freezer section)
4 large dried chili peppers (optional, I use Anaheim)
2 cups warm water in a bowl (optional)
1 lb. lean ground beef
1/2 medium onion, chopped fine
1 tbsp. butter
1 bell pepper, chopped fine (or 1/2 each of red, green, etc.)
1/2 medium tomato, chopped fine (I discard seeds)
lettuce, torn in very small pieces
thousand island dressing (or French if you prefer)
bottled taco sauce
1 env. taco seasoning mix
2 tsp. cayenne pepper, or to taste (optional)
cheddar cheese, grated finely

Soak dried chilies in warm water. This water will be used with the taco seasoning mix later. If this is too fussy then just use plain water.

Bake mini tart shells as per package directions. Remove the cooked shells from the foil once cooled.

Sauté onions in butter using the pan you'll fry the beef in later until soft and set aside.

Brown ground beef and drain the fat. Add cooked onions, taco seasoning mix and chili water as per package directions and cook. Add cayenne pepper if you like more kick. Let the taco meat mixture cool to room temperature.

Mix salad dressing and bottled taco sauce together using a ratio of 2/3 taco sauce to 1/3 salad dressing (or to taste). You do not need a lot of this so make 1/2 cup to start.

ASSEMBLY:

If you have children that would like to help in the kitchen then this is the time to get them involved.

Take a cooked mini tart shell and place a little lettuce in the bottom. Sprinkle some of the finely chopped bell peppers on top of the lettuce.

Spoon in enough taco meat mixture to fill the shell but do not overfill!

Drizzle some of the dressing/taco sauce combination over the meat. Add a few of the chopped tomatoes. Top with some of the finely grated cheddar cheese.

Repeat for remaining mini tart shells.

Refrigerate and serve when guests arrive.

Submitted by: RPR