Linda's Taco Scoop Appetizers

90-100
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"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. "

Original recipe yields 90-100 servings
OK

Nutritional

  • 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

Step 1

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.

Step 2

Add half the pack of taco seasoning and water. Continue cooking until water is evaporated.

Step 3

Add salsa, and mix well.

Step 4

Add half the bag of Mexican blend cheese. Mix well until cheese melts. Set aside.

Step 5

When ready to make scoops, fill each one with a little meat mixture.

Step 6

Preheat oven to 350.

Step 7

Mix together the sour cream and the rest of the pack of taco seasoning. Set aside.

Step 8

Top scoops with additional cheese.

Step 9

Put on a large baking sheet, and bake in the oven for about 5 minutes, or until cheese is melted.

Step 10

Put on serving platter, and dollop with a little sour cream mix.

Tips & Variations


No special items needed.

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ahmafor3

I made this for a quick Saturday night supper and topped tortilla chips with the mixture. On mine I added some sliced black olives along with the sour cream and extra salsa. Very easy to make and we loved it! Made and reviewed for the Ground Beef Monthly Tag Game in the Game Forum.

review by:
(8 Mar 2012)

Gerry

We loved them! These Taco Scoops made for a great addition to the appetizer tray on the weekend. I added bits of green and red pepper to half the mixture for variation, both equally good. Made the filling early in the day, all that was required was heating the mixture, filling the scoops and five minutes later ready for the platter. Offered both the Taco flavoured sour cream as well as unseasoned sour cream for topping these awesome little appetizers, I favoured the sour cream others loved the Taco seaoned. They were a big hit at our house! Love when easy looks and tastes this good. Thank you Linda for sharing, your recipe has been added to my Appetizer Cookbook.

review by:
(10 Jan 2012)