Mini Phyllo Tacos Recipes

MINI PHYLLO TACOS

Mini Phyllo Tacos image

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

Ingredients

1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1 envelope taco seasoning
3/4 cup water
1-1/4 cups shredded Mexican cheese blend, divided
2 packages (1.9 ounces each) frozen miniature phyllo tart shells

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 PHYLLO TACOS RECIPE RECIPE - (4.3/5)

Mini Phyllo Tacos Recipe Recipe - (4.3/5) image

Provided by joanmarie

Number Of Ingredients 6

Ingredients

1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1 envelope taco seasoning
3/4 cup water
1-1/4 cups shredded Mexican cheese blend, divided
2 packages (1.9 ounces each) frozen miniature phyllo tart shells

Steps:

In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Remove from the heat; stir in 1/2 cup cheese blend. Place tart shells in an ungreased 15-in. x 10-in. x 1-in. baking pan. Fill with taco mixture. Bake at 350° for 6 minutes. Sprinkle with remaining cheese blend; bake 2-3 minutes longer or until cheese is melted. Yield: 2-1/2 dozen.

MINI TACO CUPS

Mini Taco Cups image

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

Ingredients

Additional garnish options:
2 pkg. (1.9 oz) each frozen mini phyllo shells
2 Tbsp. olive oil
1 lb. ground beef
1/4 cup water
1/4 tube pepper
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. cayenne pepper (optional for spice)
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
4 Tbsp. TACO BELL® Thick & Chunky Medium Salsa
1/2 cup finely chopped red onion
2 green onions, green parts chopped
BREAKSTONE'S or KNUDSEN Sour Cream
fresh cilantro
lettuce

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

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