| 1 | Shells: combine ingredients for the shells and divide into 30 balls. |
| 2 | Press into miniature muffin tins forming miniature "pie shells". |
| 3 | Filling & topping: combine filling ingredients and divide mixture evenly among the meat shells. |
| 4 | Place a heaping ?teaspoon of shredded cheese on top of the filling in each shell. |
| 5 | Bake in a preheated 425 degree oven for 7-8 minutes. |
| 6 | Remove pinata cups from muffin tins and place on paper towels to drain. |
| 7 | Serve hot. |
| 8 | Pinata cups may be prepared the day before serving, covered, and refrigerated. |
| 9 | Reheat in a 350 degree oven for 5-8 minutes. |
| 10 | They may be flash frozen and stored in plastic bags.reheat frozen pinata cups in a 350 degree oven for 10 minutes or until heated through. |
