Beefy Eyeball Tarts

Cream Cheese Tart Shells

1/2 cup butter, softened
3-oz. pkg. cream cheese, softened
2-3 Tbsp. milk
1-1/2 cups flour
1/8 tsp. salt

Combine butter and cream cheese until well mixed and beat in milk. Add flour and salt, mix well and shape into a ball. Chill at least 2 hours. Using about 1 tablespoon of dough, form into a small ball and press into miniature muffin cups. Bake at 425 degrees 4-6 minutes until light golden brown. Cool.

Makes about 24.

Filling
24 fully cooked frozen meatballs, thawed
1/3 cup salsa OR 1/3 cup processed cheese spread
24 small slices of mozzarella cheese
sliced pitted ripe olives

Spoon a small amount of salsa OR cheese spread in the baked tart shells. Top each with a thawed meatball. Bake at 350 degrees 15 minutes until heated. Top each meatball with a piece of cheese and place a ripe olive slice on the sour cream to create the eye. The cheese will melt and help hold the olive on the tarts.

Makes 24