Time 40m Yield 2-1/2 dozen. Number Of Ingredients 6 Steps:
Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer. Freeze option: Freeze cooled taco cups in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 350° oven until crisp and heated through.
Time 15m Yield 24 mini tacos Number Of Ingredients 9 Steps:
Cook hamburger until browned. Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce. Simmer for 3-5 minutes. Press wonton wrappers into mini muffin cups. Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided. Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned. Serve with extra salsa, sour cream, olives and guacamole if desired. ENJOY!
Time 30m Yield 50 mini tacos Number Of Ingredients 7 Steps:
Preheat oven to 375˚F (190˚C). Generously brush butter onto both sides of the tortillas. Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles. Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos. Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don’t burn. Shred a rotisserie chicken, removing all bones and skin. Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine. Serve along with your favorite taco toppings. Enjoy!
Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees F. Remove the mini phyllo tart cups from their package and place them on a baking sheet. While the oven preheats heat the 2 Tablespoons olive oil over medium high heat in a large skillet. Brown the ground beef on medium heat for 5 minutes, stirring to break up the meat. Drain fat. Add the 1/4 cup water, pepper, chili powder, cumin and cayenne pepper and stir to combine. Continue to cook the beef until it is cooked through and on longer pink Put the mini phyllo tart shells into the oven and bake for 8 minutes. Remove the mini phyllo tart shells from the oven and sprinkle half the cheese into the shells. Return to the oven for 2 minutes, or until the cheese is melted. Top with the ground beef, remaining cheese, salsa, red onion and green onion. Serve warm.
Time 20m Yield 10 Number Of Ingredients 5 Steps:
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in water and taco seasoning mix. Bring to a boil; reduce heat and let simmer, stirring occasionally, for 5 minutes. Lay scoop-style tortilla chips out on a microwave-safe plate, and spoon in the prepared beef, working in batches as needed. Sprinkle Cheddar cheese on top and microwave until the cheese on top is completely melted, about 1 minute. It will be hot so don’t eat it right away. Serve warm.
Time 1h40m Yield 10 Number Of Ingredients 18 Steps:
Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes. Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning. Preheat the oven to 350 degrees F (175 degrees C). Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans. Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese. Bake in the preheated oven until cheese melts, about 3 minutes. Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes. Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
More about “mini phyllo tacos recipe recipe 435”
Time 30m Yield 30 mini cups Number Of Ingredients 6 Steps:
Melt 1/2 cup of butterscotch with 1 Tbsp milk in a heatproof bowl over simmering water in a saucepan and stir until smoothed. Whisk in the cream cheese. Evenly divide among the 30 shells, using about 1 tsp per cup; refrigerate. Melt the chocolate chips with 1 Tbsp milk in a heatproof bowl over simmering water in saucepan and stir until smoothed. Dollop each shell with melted chocolate. Top each shell with a pecan and refrigerate until each filling/shell is firm to the touch.
