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Mini Phyllo Tacos

 Mini Phyllo Tacos
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
30 ServingsPrep: 30 min. Bake: 10 min.


  • 1 pound ground beef
    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


  • 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.

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Mini Phyllo Tacos (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.