1 c. dairy sour cream
2 tbsp. taco sauce
1/4 c. green pepper, chopped
3/4 c. crushed tortilla chips
1 lb. lean ground beef
1/2 c. quick cooking oats
1 pkg. taco seasoning mix
2 tbsp. cold water
1 c. (4 oz.) shredded Cheddar cheese
Sliced jalapeno peppers

Preheat oven to 425 degrees.

In small bowl, mix sour cream, taco sauce, green pepper and chips; set aside.

In large bowl mix beef, oats, taco seasoning mix and cold water. Press meat mixture into bottom and up sides of 1 1/2 inch miniature muffin cups, forming a shell.

Place a spoonful of sour cream mixture in each shell, mounding slightly. Sprinkle cheese atop tarts. Bake at 425 degrees for 7 to 8 minutes. Place jalapeno pepper on each tart immediately after taking from oven. Yield 30 tarts.