Mini Phyllo Tacos

Total Time:Prep: 30 min. Bake: 10 min.

Recipe by ROSEANN WESTON, Philipsburg, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

Can you freeze Mini Phyllo Tacos?

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.

TEST KITCHEN APPROVED

Mini Phyllo Tacos

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Yield:2-1/2 dozen
Prep:30 min
Cook:10 min
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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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Directions

  1. 1
    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.
  2. 2
    Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture.
  3. 3
    Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer.

Nutrition Facts

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