This recipe is from my own cookbook published in 1974. This was enjoyed every holiday and sometimes used as the main meal with pasta or in taco shells. My family loves this recipe and I hope you like it too.
Notes from the Test Kitchen:
The Test Kitchen smelled amazing while these nibbles were baking. These are moist and very flavorful. They're a perfect party appetizer or would work for a buffet too. I chose to just dip them into the sauce, but these would be great soaked in the sauce too. So good!
Mexican blend shredded cheese
fresh chopped cilantro, optional
finely chopped onion
(1.25 oz.) taco seasoning
garlic powder with parsley
ground chicken, beef or pork or combination of each