MINI PHYLLO TACOS
For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. -Roseann Weston, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer. Freeze option: Freeze cooled taco cups in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 156mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
MINI TACOS
These can be a easy appetizer or a light dinner. I received this recipe in an email from the Campbell's site, and after we made these for a tasty dinner, I knew I had to share!
Provided by Bekah
Categories Lunch/Snacks
Time 15m
Yield 24 mini tacos
Number Of Ingredients 9
Steps:
- Cook hamburger until browned.
- Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
- Simmer for 3-5 minutes.
- Press wonton wrappers into mini muffin cups.
- Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
- Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.
- Serve with extra salsa, sour cream, olives and guacamole if desired.
- ENJOY!
Nutrition Facts : Calories 79.7, Fat 3.4, SaturatedFat 1.6, Cholesterol 16.4, Sodium 267.3, Carbohydrate 6.3, Fiber 0.5, Sugar 0.5, Protein 5.7
MINI CHICKEN TACOS RECIPE BY TASTY
Here's what you need: flour tortillas, butter, rotisserie chicken, salsa, sour cream, mexican blend cheese, guacamole
Provided by Claire Nolan
Categories Appetizers
Time 30m
Yield 50 mini tacos
Number Of Ingredients 7
Steps:
- Preheat oven to 375˚F (190˚C).
- Generously brush butter onto both sides of the tortillas.
- Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
- Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
- Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don't burn.
- Shred a rotisserie chicken, removing all bones and skin.
- Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
- Serve along with your favorite taco toppings.
- Enjoy!
Nutrition Facts : Calories 34 calories, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
MINI TACO CUPS
Put together mini taco cups for your next party! These adorable appetizers are easily customizable to suit your guests' tastebuds.
Provided by My Food and Family
Categories Home
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Remove the mini phyllo tart cups from their package and place them on a baking sheet.
- While the oven preheats heat the 2 Tablespoons olive oil over medium high heat in a large skillet. Brown the ground beef on medium heat for 5 minutes, stirring to break up the meat. Drain fat. Add the 1/4 cup water, pepper, chili powder, cumin and cayenne pepper and stir to combine. Continue to cook the beef until it is cooked through and on longer pink
- Put the mini phyllo tart shells into the oven and bake for 8 minutes.
- Remove the mini phyllo tart shells from the oven and sprinkle half the cheese into the shells. Return to the oven for 2 minutes, or until the cheese is melted.
- Top with the ground beef, remaining cheese, salsa, red onion and green onion.
- Serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
QUICK AND EASY MINI TACOS
These mini tacos are a great snack or party food. They're quick, easy, taste great, and put a smile on everybody's face!
Provided by ollywolly101
Time 20m
Yield 10
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in water and taco seasoning mix. Bring to a boil; reduce heat and let simmer, stirring occasionally, for 5 minutes.
- Lay scoop-style tortilla chips out on a microwave-safe plate, and spoon in the prepared beef, working in batches as needed. Sprinkle Cheddar cheese on top and microwave until the cheese on top is completely melted, about 1 minute. It will be hot so don't eat it right away. Serve warm.
Nutrition Facts : Calories 323.7 calories, Carbohydrate 19.4 g, Cholesterol 51.9 mg, Fat 21 g, Fiber 1 g, Protein 15.2 g, SaturatedFat 7.9 g, Sodium 483.7 mg, Sugar 0.6 g
TINY TACOS
These tiny tacos were inspired by a fast food commercial I saw. I loved the idea and wanted to figure out how to do them better, and at home. Serve in a taco salad presentation (on top of shredded lettuce with avocado, onion, salsa, sour cream, cilantro, and lime wedges) or as appetizers.
Provided by Chef John
Time 1h40m
Yield 10
Number Of Ingredients 18
Steps:
- Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes.
- Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans.
- Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese.
- Bake in the preheated oven until cheese melts, about 3 minutes.
- Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes.
- Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
Nutrition Facts : Calories 299.9 calories, Carbohydrate 19.1 g, Cholesterol 49.8 mg, Fat 18.3 g, Fiber 3 g, Protein 15.6 g, SaturatedFat 7.9 g, Sodium 192.8 mg, Sugar 0.9 g
MINI BUTTERSCOTCH CHOCO-PECAN PHYLLO CUPS
I saw this today in the new Family Circle magazine and thought they sounded delicious; a nice addition to the usual holiday cookie/dessert tray. Also posted as request in a thread; this would be great as a bridal party/bridal shower/wedding favor type of gifts. Prep time does not include refrigeration time.
Provided by TheDancingCook
Categories Drop Cookies
Time 30m
Yield 30 mini cups
Number Of Ingredients 6
Steps:
- Melt 1/2 cup of butterscotch with 1 Tbsp milk in a heatproof bowl over simmering water in a saucepan and stir until smoothed.
- Whisk in the cream cheese.
- Evenly divide among the 30 shells, using about 1 tsp per cup; refrigerate.
- Melt the chocolate chips with 1 Tbsp milk in a heatproof bowl over simmering water in saucepan and stir until smoothed.
- Dollop each shell with melted chocolate.
- Top each shell with a pecan and refrigerate until each filling/shell is firm to the touch.
More about "mini phyllo tacos recipe recipe 435"
FILLO TACO CUPS - COOK2EATWELL - RECIPES
From cook2eatwell.com
5/5 (1)Total Time 45 minsCategory AppetizerCalories 219 per serving
- Combine the chili powder, salt, garlic powder, onion powder, cumin and black pepper in a small bowl. Stir to mix well.
- Heat the canola oil in a large skillet over medium-high heat. Add the ground beef and the prepared seasoning mix. Stir to combine.
- Cook the ground beef until browned, approximately 5 minutes, stirring frequently and breaking up any large pieces with a wooden spoon or spatula.
MINI PHYLLO TACOS | HY-VEE
From hy-vee.com
3.5/5 (140)Calories 130 per serving
MINI PHYLLO TACOS - COMPLETE RECIPES
From completerecipes.com
MINI PHYLLO TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
Cuisine North America, MexicanTotal Time 40 minsCategory AppetizersCalories 63 per serving
TINY TACO BEEF TARTS - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
THESE BAKED MINI BEEF TACOS ARE THE PERFECT APPETIZER
From wideopeneats.com
EASY MINI QUICHES WITH PHYLLO SHELLS - ATHENS FOODS
From athensfoods.com
EASY MINI PECAN TARTS - GIMME SOME OVEN
From gimmesomeoven.com
MINI PHYLLO CANNOLI BITES - COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
20 PHYLLO CUP APPETIZERS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST MINI PHYLLO SHELLS RECIPES - YUMMLY
From yummly.com
BEEF "TACOS" IN A PHYLLO CUP : 5 STEPS - INSTRUCTABLES
From instructables.com
MINI CHOCO TACOS - SPOON FORK BACON
From spoonforkbacon.com
MINI PECAN PHYLLO TARTS - SKINNYTASTE
From skinnytaste.com
HOMEMADE MINI PHYLLO CUPS - BLESS THIS MESS
From blessthismessplease.com
MINI PHYLLO QUICHES | CABOT CREAMERY
From cabotcheese.coop
10 BEST MINI TACO APPETIZERS RECIPES - YUMMLY
From yummly.com
MINI BEEF TACOS RECIPE | WOOLWORTHS
From woolworths.com.au
MINI PHYLLO TACO CUPS - OLD HOUSE TO NEW HOME
From oldhousetonewhome.net
MINI PHYLLO TARTS - SIMPLY BAKINGS
From simplybakings.com
PHYLLO CUPS - HOW TO MAKE THEM HOMEMADE FOR APPETIZERS AND …
From taketwotapas.com
TACO PUFF POCKETS - EMILY BITES
From emilybites.com
MAKE AHEAD PHYLLO CUP APPETIZERS RECIPES - STEVEHACKS
From stevehacks.com
MINI PHYLLO PECAN TARTS | ATHENS FOODS - MASTERCOOK
From mastercook.com
MINI TACO BITES WITH PHYLLO CUPS, BEEF & BLACK BEANS
From tidymom.net
MINI TACO BITES RECIPE - MIND OVER MUNCH
From mindovermunch.com
MINI TACO PIES RECIPE - TABLESPOON.COM
From tablespoon.com
MINI GROUND BEEF TACOS - PIZZAZZERIE
From pizzazzerie.com
MINI PECAN PHYLLO TARTS RECIPE - RECIPES.NET
From recipes.net
MINI TACO SALAD APPETIZERS IN PHYLLO CUPS - MAMAL DIANE
From mamaldiane.com
MINI TACO CUPS WITH BLACK BEANS | MOMABLES LUNCH IDEAS
From momables.com
MINI PHYLLO TACOS | RECIPE | MEXICAN FOOD RECIPES EASY ... - PINTEREST
From pinterest.com
MINI TACO CUPS: EASY APPETIZER RECIPE FOR A PARTY
From kenarry.com
A BEGINNER'S GUIDE TO MAKING PHYLLO PASTRIES & PIES
From thespruceeats.com
MINI QUICHE RECIPE (3 FLAVORS!) - DINNER AT THE ZOO
From dinneratthezoo.com
MINI TACO BITES RECIPE - THE SPRUCE EATS
From thespruceeats.com
MINI PHYLLO TACOS | RECIPE | RECIPES, APPETIZERS EASY ... - PINTEREST
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love