If you want to try something new this year for the holidays, then Taco Pocos are just the ticket. These little meat treats take more effort than some finger foods, but they are so yummy that it’s worth every minute it takes to put them together and bake them.
My boys call these treats Taco Balls, and that’s basically what they are. All the stuff you’d use to make tacos go in these little munchies. When I take them to pot lucks, people think they are stuffed mushrooms, so that will give you a general idea what they look like.
- Mix up the sour cream, taco sauce, olives, peppers, and taco chips. You'll have a bowl of dip looking stuff.
- Mix up the meat, taco seasoning, and water in another small bowl. Use your hands to get this mixed evenly.
- Roll the meat into small balls about ¾ inch. These are better if they are small and the meat is not hanging over the top of the pan hole. Put those meat balls in the holes of a mini muffin tin. The non-stick work great for this. Use your fingers to mash the ball out in the muffin tin so that it makes a little cup shape.
- It's easier to work with the meat when it's cold, so put the meat back in the refrigerator between batches.
- Use a small spoon to put a dallop of the sour cream mix in each meat cup. You're making around 48 of these, so plan on about ¼ of your mix for each pan of 12 little meat muffins.
- Put the shredded cheese on top of the sour cream mix to cap off the top. The cheese stays put better and tastes better if you grate it fresh rather than buying the pre-shredded kind.
- Bake these for 8 to 9 minutes at 450 degrees.
- When you take the muffin tin out, be careful not to tip the pan and spill grease. Let the pan sit for 4 or 5 minutes so the meat sets. Take a butter knife, stick it in the side and pop out the Taco Pocos.
- The pan is easy to clean with non-stick. Pour out the grease and rinse quickly, and you're ready to make another pan full.
- Drain these on a paper towel, and then they are ready to serve.