MINI TACOS RECIPE RECIPES

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MINI PHYLLO TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Mini Phyllo Tacos Recipe: How to Make It - Taste of Home 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

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 2-1/2 dozen.

Number Of Ingredients 6

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.

Nutrition Facts : Calories 63 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 156mg sodium, CarbohydrateContent 4g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.

VEGGIE TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Veggie Tacos Recipe: How to Make It - Taste of Home image

These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 tacos.

Number Of Ingredients 14

2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chiles
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced

Steps:

  • In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. , Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes., Serve in taco shells. Top with cheese and avocado.

Nutrition Facts : Calories 430 calories, FatContent 22g fat (5g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 770mg sodium, CarbohydrateContent 47g carbohydrate (8g sugars, FiberContent 10g fiber), ProteinContent 12g protein.

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