Mini Phyllo Tacos
Little beef taco bites, created by Chef Matthew Brinkman, are not only addictive, they are also a cinch to make thanks to the phyllo tart shells. The pre-baked shells only need to be reheated to use.
Servings and Ingredients
|1 lbs.||93%-lean ground beef|
|½ c.||yellow onion, finely chopped|
|1||(1.25-oz.) packet Hy-Vee taco seasoning mix|
|1 ¼ c.||Hy-Vee shredded Mexican cheese blend, divided|
|4||(1.9-oz. each) pkg frozen miniature phyllo tart shells|
|½ c.||pico de gallo, or Hy-Vee fresh salsa|
Things To Grab
- Medium skillet
- Baking pan
- Serving platter
- Preheat oven to 350 degrees.
- In a skillet, cook beef and onion over medium heat until meat is browned; drain. Stir in taco seasoning and water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in 1/2 cup shredded cheese.
- Place tart shells on an ungreased baking pan. Fill shells with taco mixture.
- Bake 6 minutes or until heated through. Transfer to a serving platter and sprinkle with remaining cheese blend. Serve with pico de gallo.
130 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 30mg
- Sodium: 220mg
- Total Carbohydrates: 8g
- Protein: 10g
Vitamin A 6%
Vitamin C 2%
Hy-Vee Seasons Health 2016.