Linda's Taco Scoop Appetizers
November 30, 2011
Categories: Beef, Ground Beef, Dairy, Cheese, Mexican, North American, Easy/Beginner Cooking, Kids Can Do It, Quick Meals, Baby Shower, Birthday, Christmas, Cinco de Mayo, Entertaining, Fall/Autumn, Game/Sports Day, Halloween, Labor Day, Ladies Luncheon, New Years, Summer, Thanksgiving, Winter, Oven Bake, Make it from scratch more
"I made these for a Holiday Appetizer Party with my cooking and recipes group and they were really good! The amount is approximate, depending on how much you fill the scoops. I had some scoops left over when I got done making mine. "
- Serving Size: 1 (20.6 g)
- Calories 49.8
- Total Fat - 2.9 g
- Saturated Fat - 1.4 g
- Cholesterol - 8.8 mg
- Sodium - 61.2 mg
- Total Carbohydrate - 3.3 g
- Dietary Fiber - 0.5 g
- Sugars - 1.1 g
- Protein - 3 g
- Calcium - 44.9 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
In a large skillet over medium-high heat fry hamburger until almost done, chopping to break up the meat into small pieces. When meat is done, drain grease.
Add half the pack of taco seasoning and water. Continue cooking until water is evaporated.
Add salsa, and mix well.
Add half the bag of Mexican blend cheese. Mix well until cheese melts. Set aside.
When ready to make scoops, fill each one with a little meat mixture.
Preheat oven to 350.
Mix together the sour cream and the rest of the pack of taco seasoning. Set aside.
Top scoops with additional cheese.
Put on a large baking sheet, and bake in the oven for about 5 minutes, or until cheese is melted.
Put on serving platter, and dollop with a little sour cream mix.
Tips & Variations
No special items needed.