Recipe
Author
Hy-Vee Seasons Magazine
Save Options
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.
Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- 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.
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.