1 lb. lean ground beef
2 tbsp. taco seasoning mix
2 tbsp. ice water
1 c. sour cream
2 tbsp. taco sauce (hot or medium)
2 oz. chopped ripe olives
3/4 c. tortilla chips, coarsely crushed
1/2 c. shredded Cheddar cheese

Mix beef, seasoning mix and cold water. Shape in tartlet muffin pans, as mini-tartlet shell. Mix sour cream, taco sauce, olives and chips. Place one teaspoon of filling into each meat shell. Mound slightly. Sprinkle with Cheddar cheese.

Bake 7 to 8 minutes at 425°F. Remove from pan. Serve immediately or freeze and reheat at 375°F for 10 to 15 minutes.

Makes 30 tartlets.