Mini Phyllo Tacos Recipe

Mini Phyllo Tacos Recipe photo by Taste of Home

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For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and zesty shredded cheese. The handheld munchies are sure to be named MVP of the menu.—Roseann Weston, Philipsburg, Pennsylvania

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Mini Phyllo Tacos Recipe

Prep: 30 min. Bake: 10 min.

Yield: 30 Servings

30 10 40

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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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

Directions

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.

Nutritional Facts 1 appetizer equals 63 calories, 3 g fat (1 g saturated fat), 11 mg cholesterol, 156 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.

Originally published as Mini Phyllo Tacos in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p216