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Mini Phyllo Tacos Recipe

Mini Phyllo Tacos Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 10 min. YIELD:30 servings

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

  • 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 pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until crisp and heated through. Yield: 2-1/2 dozen.

Nutritional Facts

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

Reviews for Mini Phyllo Tacos

Sort By :
MY REVIEW
muahdee 218537
Reviewed Jan. 22, 2015

"Awesome!!"

MY REVIEW
homemadewithlove 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 183460
Reviewed Dec. 28, 2013

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

MY REVIEW
baustoo 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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