Description
These mini taco cupcakes are a fun and flavorful twist on traditional tacos, perfect for parties or a quick weeknight meal. They feature a savory meat filling baked in a crispy tortilla cup.
Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning
- 1/4 cup water
- 24 mini phyllo shells
- 1 cup shredded cheddar cheese
- Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions
- Preheat oven to 350°F (175°C).
- Brown the ground beef in a skillet over medium heat. Drain off any excess grease.
- Stir in the taco seasoning and water. Simmer for 5 minutes, or until the sauce has thickened.
- Place the mini phyllo shells on a baking sheet.
- Spoon the meat mixture into each phyllo shell.
- Top with shredded cheddar cheese.
- Bake for 8-10 minutes, or until the cheese is melted and bubbly.
- Serve warm with your favorite taco toppings.
Notes
- You can substitute ground turkey or chicken for the ground beef.
- For a vegetarian option, use seasoned black beans or lentils instead of meat.
- If you don’t have phyllo shells, you can use mini muffin tins lined with wonton wrappers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 mini taco cupcakes
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
Keywords: mini taco cupcakes, taco bites, appetizer, party food, ground beef, easy recipe