Tiny Texas Taco Tarts

• 30 individual frozen miniature phyllo cups, thawed
• 3/4 cup mayonnaise
• 6 tablespoons sour cream
• 1/4 cup buttermilk, as needed*
• 3 tablespoons taco seasoning mix, prepackaged is okay
• 1 tablespoon lime juice, bottled is fine
• Suggested topppings
• grated carrot
• shredded cheese
• finely chopped green onion
• yellow bell peppers or green bell pepper
• shredded lettuce, etc

1. Follow direction on package for preparing phyllo shells.
2. Mix the next 5 ingredients.
3. I usually prepare and chill the filling early in the day and then fill the tarts & add with toppings shortly before serving. I do not bake the shells.
4. Or you can bake the shells, cool, fill the tarts, put on toppings, arrange on platter and keep chilled until ready to serve.
5. *Add just enough to make it creamy. I always just add lemon juice to milk to sour.

phyllo, mayonnaise, sour cream, buttermilk, taco seasoning mix, lime juice, topppings, carrot, cheese, green onion, yellow bell peppers, shredded lettuce

Taken from www.food.com/recipe/tiny-texas-taco-tarts-154780 (may not work)