TACO RANCH BITES RECIPES

Name: Mini Phyllo Tacos
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2-1/2 dozen.
Cuisine: North America, Mexican
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

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MINI PHYLLO TACOS RECIPE: HOW TO MAKE IT

Mini Phyllo Tacos Recipe: How to Make It 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

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

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