Semi-Homemade Cheesy Mini Tacos – Printable Recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 30 bite size pieces

Semi-Homemade Cheesy Mini Tacos – Printable Recipe

Ingredients

  • 2 packages of frozen mini phyllo shells (15 shells per package)
  • 1 pound of lean ground beef
  • 1 medium onion, chopped (approximately ¾ of a cup)
  • 1 package of taco seasoning (I prefer Lawry’s or McCormick’s)
  • ¾ cup water
  • 1 ¾ cups of shredded cheddar cheese, divided
  • ¼ cup lite Sour Cream
  • 3 green onions, white and light green parts finely diced
  • 7 cherry tomatoes, quartered
  • 15 pickled Jalapeno slices, cut in half

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a large skillet, brown the ground beef over medium high heat. Once the meat is approximately halfway cooked, add the chopped onion. Cook until the onion is softened and the meat is no longer pink. Drain off the fat.
  3. Add the taco seasoning and stir to distribute among the meat and onions. Add the water and bring to a simmer. Cook until almost all of the liquid has evaporated, stirring occasionally. Add 1 ½ cups of the shredded cheddar cheese and cook until the cheese is melted and the mixture is thick. Remove from heat (approximately 5 minutes).
  4. Place the mini phyllo shells on a cookie sheet and spoon the meat and cheese mixture into each cup, dividing evenly between each one. Place on the center rack of your preheated oven and cook for 10 minutes. Remove from the oven and sprinkle the remaining ¼ cup of shredded cheddar on top of the shells, dividing equally. Place back into the oven for another 5 minutes to melt the cheese.
  5. Remove from the oven and allow to cool for a few minutes. Gently spoon a dollop of sour cream on each cup and then sprinkle the tops with the diced green onion. Top each mini taco cup with a piece of tomato and pickled jalapeno and serve warm. Enjoy!
    Note: This recipe can be partially made ahead. Follow the recipe until after you add the cheese to the taco meat mixture. Once the cheese has melted in the skillet, remove from heat and allow to cool before placing in a covered container. Store in the refrigerator for up to 3 days until ready to use. Reheat the meat and cheese mixture before spooning into the phyllo cups and completing the recipe.
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