Mini Phyllo Tacos Recipe

5 4 5
Mini Phyllo Tacos Recipe
Mini Phyllo Tacos Recipe photo by Taste of Home
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Mini Phyllo Tacos Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.

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

Directions

Preheat oven to 350°. 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, 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 2-3 minutes longer or until cheese is melted.
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.
Yield: 2-1/2 dozen.
Originally published as Mini Phyllo Tacos in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p216

Nutritional Facts

1 each: 63 calories, 3g fat (1g saturated fat), 11mg cholesterol, 156mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 4g protein.

  • 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
  1. Preheat oven to 350°. 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, 5 minutes. Remove from heat; stir in 1/2 cup cheese blend.
  2. Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture.
  3. Bake 6 minutes. Sprinkle with remaining cheese blend; bake 2-3 minutes longer or until cheese is melted.
    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.
    Yield: 2-1/2 dozen.
Originally published as Mini Phyllo Tacos in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p216

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Reviews forMini Phyllo Tacos

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muahdee User ID: 8029665 218537
Reviewed Jan. 22, 2015

"Awesome!!"

MY REVIEW
homemadewithlove User ID: 4311884 145133
Reviewed Mar. 11, 2014

"Made these with kids recently and was a big hit! Garnished mine with diced cilantro. Served along side the Mandarin Salsa and 5 minute Guacamole."

MY REVIEW
paul3303 User ID: 1713232 183460
Reviewed Dec. 28, 2013

"A perfect appetizer before our Christmas dinner. Thank you."

MY REVIEW
baustoo User ID: 1904097 183459
Reviewed Nov. 28, 2011

"Very yummie and easy to make. A hit with the adults as well as the kids. I will definitely make again."

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