Mini Phyllo Tacos

Recipe

Appetizer
Mini Phyllo Tacos

Primary Media

Mini Phyllo Cups with Taco Filling

User Rating

3.33 out of 5 stars
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79 ratings

Recipe Data

20
Servings
15min
Prep
20min
Total

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    Description

    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.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 20
    QuantityIngredientAdd
    1 lbs.93%-lean ground beef
    ½ c.yellow onion, finely chopped
    1(1.25-oz.) packet Hy-Vee taco seasoning mix
    ¾ c.water
    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

    Directions

    1. Preheat oven to 350 degrees.
    2. 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.
    3. Place tart shells on an ungreased baking pan. Fill shells with taco mixture.
    4. Bake 6 minutes or until heated through. Transfer to a serving platter and sprinkle with remaining cheese blend. Serve with pico de gallo.

    Nutrition facts

    Servings

    130 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 30mg
    • Sodium: 220mg
    • Total Carbohydrates: 8g
    • Protein: 10g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 2%
    0%
    Iron 4%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Health 2016.