Mini Phyllo Tacos

These are meant to be an appetizer, but we made a meal out of them.  I served mexican rice with them and it was plenty of food.  They would be great as an appetizer also!

1 pound lean ground beef
1/2 cup finely chopped onion
1 envelope taco seasoning
3/4 cup water
1 1/4 cups shredded mexican cheese blend, divided
2 packages (1.9 oz each) frozen miniature phyllo tart shells

Cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in taco seasoning and water.  Bring to a boil.  Reduce heat; simmer, uncovered for 5 minutes.  Remove from the heat; stir in 1/2 cup cheese blend.

Place tart shells in an ungreased 15×10 baking pan.  Fill with taco mixture.

Bake at 350 for 6 minutes.  Sprinkle with remaining cheese blend; bake 2-3 minutes longer or until cheese is melted.

4 Comments (+add yours?)

  1. Nicole
    Jan 03, 2012 @ 15:22:11

    YUM! I have some phyllo tarts in my freezer now…these sound like they’d be perfect for our family!


  2. kirksonya
    Jan 04, 2012 @ 10:51:42

    Shockingly, Kenzie wouldn’t even try them and, of course, Andrew didn’t either. But, Kayla really liked them. I think the next time I make the skinny crockpot chicken I’m going to make these again with the leftover chicken!


  3. Nicole
    Jan 23, 2012 @ 16:30:46

    These were really good, and everyone ate them! I’m making skinny chicken tomorrow night, so maybe I’ll do this with the leftovers!


  4. kirksonya
    Mar 14, 2012 @ 16:18:27

    Made these with the skinny crockpot chicken and I think I liked them even better!


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