SHELLS:

1 lb. lean ground beef
1 tsp. chili powder
1/8 tsp. minced garlic
1 egg
1/4 tsp. salt

FILLINGS:

1 c. sour cream
1/2 tsp. cumin
3 tbsp. minced green onions
2 tbsp. chopped ripe olives
2 tbsp. chopped green chilies

TOPPING:

1/3 c. shredded sharp cheddar cheese

SHELLS: Combine ingredients for the shells and divide into 30 balls. Press into miniature muffin tins forming miniature "pie shells".

FILLINGS: Combine ingredients and divide mixture evenly among the meat shells. Place a heaping 1/2 teaspoon of shredded cheese on top of the filling in each shell.

Bake in a preheated 425 degree oven for 7 to 8 minutes. Remove pinata cups from muffin tins and place on paper towels to drain. Serve hot.

Pinata cups may be prepared the day before serving, covered, and refrigerated. Reheat in a 350 degree oven for 5 to 8 minutes. They may be flash frozen and stored in plastic bags. Reheat frozen pinata cups in a 350 degree oven for 10 minutes or until heated through.