Tiny Taco Beef Tarts
This Tiny Taco Beef Tarts recipe makes for an easy-to-prepare Mexican-style appetizer
Ingredients
- 12 oz ground beef (93% lean or leaner)
- 1/2 cup chopped onion
- 1 tsp minced garlic
- 1/2 cup prepared mild or medium taco sauce
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 pkgs packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
- 1/2 cup cup shredded reduced fat Mexican cheese blend
- misc toppings Shredded lettuce, sliced grape or cherry tomatoes, guacamole, lowfat dairy sour cream, sliced ripe olives (optional)
Instructions
- Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot.
- Add Ground Beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally.
- Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
- Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. To
- Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
- Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired.
Source: Beef. It’s What’s for Dinner. (Cattlemen’s Beef Board and National Cattlemen’s Beef Association)
Our recipe editors are always on the lookout for more great tailgating and watch party concoctions. They're lifelong "foodies" who have been cooking and studying the gastronomical arts for years.
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