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Mini Phyllo Tacos

For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. —Roseann Weston, Philipsburg, Pennsylvania
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    2-1/2 dozen


  • 1 pound lean ground beef (90% lean)
  • 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 ounces each) frozen miniature phyllo tart shells


  • 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.
Nutrition Facts
1 appetizer: 63 calories, 3g fat (1g saturated fat), 11mg cholesterol, 156mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 4g protein.
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Average Rating:
  • ckbray
    Sep 1, 2020

    These are easy to make and a very good appetizer. I will make them again.

  • muahdee
    Jan 22, 2015


  • homemadewithlove
    Mar 11, 2014

    Made these with kids recently and was a big hit! Garnished mine with diced cilantro. Served along side the Mandarin Salsa and 5 minute Guacamole.

  • paul3303
    Dec 28, 2013

    A perfect appetizer before our Christmas dinner. Thank you.

  • dmu414
    Feb 9, 2012

    No comment left

  • baustoo
    Nov 28, 2011

    Very yummie and easy to make. A hit with the adults as well as the kids. I will definitely make again.