From Paulette Vickery's Recipe Collection

CHILI BEEF CUPS: (Easy Egg Pastry Crusts)

main dish, meats

2 lb ground beef
1 can kidney beans, 16oz
2 can mexican sandwich sauce 16oz
1/2 cup water
2 cup cheddar cheese, grated, 8oz
4 each pie crusts, 9 inch

Roll pastry, 1/2 at a time, to 1/8 inch thickness. Cut each half into five, 4 1/2 inch circles. Fit circles over inverted, greased, muffin tin cups, pinching pleets at intervals to fit around cups. Prick pastry with fork. Bake at 450 degrees, 7-10 minutes, or till golden brown. Cool on wire rack. In skillet brown meat, and drain off excess fat. Stir in kidney beans, Mexican style sandwich sauce, and water. Heat to boiling. Remove tarts from pans with metal spatula. Fill tarts with hot chili mixture. Sprinkle shreaded cheese, shreaded lettuce, and chopped tomatoes, atop each beef cup.

Yield: 10 servings




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