Taco Bites

So versatile, these little treats make a nice party appetizer, or enjoy a few for a tasty lunch. The base is the Pocket Dough that I use in several recipes.

Makes 24 servings

• 1 pound ground beef
• 1 tablespoon chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried oregano
• ⅛ teaspoon crushed red pepper
• Pocket Dough, omitting the garlic and onion powders
• 1½ cups shredded cheddar cheese
• OPTIONAL TOPPINGS
• hot sauce, sour cream, chopped green onions

Preheat the oven to 350°F. Have a silicone mat ready. Spray a 24-cup mini-cupcake pan with cooking spray (or use a nonstick pan).

In a medium skillet, cook the ground beef over medium heat, breaking it up with a wooden spoon, until browned. Add the chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano, and red pepper and stir to combine. Set aside to cool.

Using a rolling pin, roll out the dough to about ¼ inch thick on the silicone baking mat. Using a 3-inch round cookie cutter or a glass with the same diameter, cut out 24 rounds. Gather together the dough scraps, press together, reroll, and cut out more rounds if needed. Press one round into each well of the mini-cupcake pan. Spoon about 1 tablespoon of the seasoned ground beef into each dough-lined well. Top the ground beef with about 1 tablespoon shredded cheese.

Bake for 10 to 15 minutes, until golden brown.

If you like, serve with hot sauce, sour cream, and chopped green onions on the side.

Nutritional Info (per serving)

Calories 141, fat 11.3 g, protein 7.5 g, carbs 2.6 g, fiber 0.9 g

Variation

Try different cheeses, like Monterey Jack, Colby, or provolone.