Mini Taco Cups

16 ingredients
11 steps

Ingredients

  • 2 pkg. (1.9 oz) each frozen mini phyllo shells
  • 2 Tbsp. olive oil
  • 1 lb. ground beef
  • 1/4 cup water
  • 1/4 tube pepper
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/4 tsp. cayenne pepper (optional for spice)
  • 1/2 cup KRAFT Shredded Sharp Cheddar Cheese
  • 4 Tbsp. TACO BELL Thick & Chunky Medium Salsa
  • 1/2 cup finely chopped red onion
  • 2 green onions, green parts chopped
  • Additional garnish options:
  • BREAKSTONE'S or KNUDSEN Sour Cream
  • fresh cilantro
  • lettuce

Directions

  1. 1
    Preheat the oven to 350 degrees F. Remove the mini phyllo tart cups from their package and place them on a baking sheet.
  2. 2
    While the oven preheats heat the 2 Tablespoons olive oil over medium high heat in a large skillet.
  3. 3
    Brown the ground beef on medium heat for 5 minutes, stirring to break up the meat.
  4. 4
    Drain fat.
  5. 5
    Add the 1/4 cup water, pepper, chili powder, cumin and cayenne pepper and stir to combine.
  6. 6
    Continue to cook the beef until it is cooked through and on longer pink
  7. 7
    Put the mini phyllo tart shells into the oven and bake for 8 minutes.
  8. 8
    Remove the mini phyllo tart shells from the oven and sprinkle half the cheese into the shells.
  9. 9
    Return to the oven for 2 minutes, or until the cheese is melted.
  10. 10
    Top with the ground beef, remaining cheese, salsa, red onion and green onion.
  11. 11
    Serve warm.

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