Mini Taco Cups Recipe

Name: Mini Taco Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pkg. (1.9 oz) each frozen mini phyllo shells, 2 Tbsp. olive oil, 1 lb. ground beef, 1/4 cup water, and more.

Yes, Mini Taco Cups falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mini Taco Cups

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