Mini Phyllo Tacos

Recipe

Appetizer
Mini Phyllo Tacos

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User Rating

3.27 out of 5 stars
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71 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.

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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.