Tex-Mex Appetizer Tart

Prep Time: 20 Minutes

Time to Table: 40 Minutes

Serves: 16


  • 1 pound lean ground beef
  • 1 ounce package taco seasoning mix
  • 3 tablespoons water
  • 1 medium jalapeno chili, seeded and finely diced
  • 1/4 cup finely diced roasted red pepper
  • 1 1/3 cup Daisy Sour Cream, divided
  • 3/4 cup Mexican cheese blend, divided
  • 1 refrigerated pie crust dough, softened per box directions


Heat the oven to 400 degrees. In a medium skillet, cook the ground beef over medium-high heat for 5 to 8 minutes or until thoroughly cooked, stirring to break up meat. Drain. Stir in the taco seasoning and water; cook until bubbly. Reserve 1 tablespoon each of the jalapeno and roasted pepper. Stir in the remaining jalapeno and roasted pepper. Stir in 1/3 cup sour cream and 1/4 cup of the shredded cheese. Set aside to cool slightly. Unroll the pie crust and fit in the bottom and sides of a 9-inch tart pan with a removable bottom. Trim the excess crust. Prick the bottom with fork. Bake on the bottom oven rack 7 minutes or until starting to brown. Spoon the ground beef mixture into the crust. Bake the tart for 15 minutes or until the crust is golden brown. Sprinkle with the remaining shredded cheese. Return to the oven for 1 minute. Let stand for 5 minutes before removing the sides of the tart pan and cutting into wedges. Garnish each slice with a dollop of Daisy Sour Ceram and reserved jalapeno and roasted pepper.