Ingredients
Scale
- 1 pound lean ground beef (90 percent lean)
- 1/2 cup finely chopped onion
- 1 envelope taco seasoning
- 3/4 cup water
- 1 and 1/4 cups shredded Mexican cheese blend, divided
- 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a small skillet, cook the ground beef and chopped onion over medium heat, stirring until the meat is no longer pink. Drain any excess grease.
- Stir in the taco seasoning and water, bringing to a boil. Reduce heat and let it simmer uncovered for about 5 minutes until slightly thickened.
- Remove from heat and stir in 1/2 cup of the shredded cheese until melted.
- Place phyllo tart shells in an ungreased baking pan.
- Fill each phyllo shell with the taco mixture.
- Bake in the oven for about 6 minutes.
- Sprinkle the remaining cheese over the taco-filled shells and bake for an additional 2 to 3 minutes until the cheese is melted.
Notes
Serve with toppings like sour cream, salsa, or guacamole for customization. Leftovers can be stored in the refrigerator for about 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Nutrition
- Serving Size: 2 tacos
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Mini Tacos, Phyllo Tacos, Easy Tacos, Appetizer, Party Food