Mini Taco Cups Appetizers Recipes

MINI TACO CUP APPETIZERS

Steps:

• Preheat oven to 375°F. Lightly mist muffin tin with cooking spray.
• Place a damp paper towel on a microwave-safe plate. Working three at a time, cover tortillas with a second damp paper towel and microwave for 10 seconds on High power. Tortillas will be Hot!
• Working quickly, form tortillas into a bowl in the bottom of muffin wells, overlapping the sides, or turn muffin pan upside down and place tortillas between cups to make a shallow bowl.
• Bake in preheated oven for 10 - 12 minutes, until crisp and starting to brown. Tortillas will continue to crisp as they cool. Leave oven on.
• In a large skillet over medium-high heat, brown the beef until no pink remains. Use wooden spoon to break up chunks.
• Add taco seasoning and 2/3 cup water. Stir to combine.
• Bring beef mixture to a boil, then reduce heat and simmer for 8 -10 minutes until liquid has evaporated.
• Divide meat evenly among prepared shells, using spoon to pack down. Sprinkle with cheese.
• Return filled shells to oven and bake 3 - 4 minutes until cheese has melted.
• Garnish as desired and serve warm.

MINI TACO CUPS

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.

MINI TACOS

Steps:

• Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
• Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce.
• Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
• Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
• Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.

MINI PHYLLO TACOS

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.

MINI TACO SALAD APPETIZER

Steps:

• Brown meat in medium skillet; drain. Stir in taco seasoning mix and water; simmer 10 min., stirring occasionally.
• Arrange chips in single layer on platter; fill with lettuce, meat mixture, salsa and cheese.

MINI TACO CUPS APPETIZERS

Steps:

• Heat toaster oven to broil.
• In small bowl, combine sour cream and taco seasoning.
• Place 1 tsp chili in each taco cup (I used tostitos scoops).
• Top with 1/2 tsp cheese.
• Place in toaster oven and broil 1-2 minutes.
• Top with sour cream.