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Oh, my goodness these Mini Taco Salad Appetizers in Phyllo Cups are like a fiesta in your mouth! Ole!

If the recipe format looks a little different it’s because t is. I am using a different format for my recipes. Soon I will be able to give you a more detailed printable recipe.

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Mini Taco Salad Appetizers in Phyllo Cups

Course Appetizer

Cuisine Mexican

Author Diane

Ingredients

• 1/4 pound ground beef
• 1 teaspoon taco seasoning
• Phyllo dough
• Sour cream
• Green onions thinly sliced
• Finely shredded sharp cheddar cheese
• Taco sauce

Instructions

1. Brown the ground beef, drain fat. Add taco seasoning and water to the beef. Bring to a boil over medium-high heat, reduce heat and simmer for 15 minutes.

2. Thaw the phyllo dough according to the package.Spread out the Phyllo according to the package. Keep the sheets moist by covering with a damp cloth or paper towel. It can be a challenge to work with so take your time.Cut 4-6 phyllo dough sheets into 2 x 2-inch squares. Fit them into lightly oiled mini muffin pans. Pop them into a preheated oven and bake for a couple minutes or until lightly browned.

   
3.  Remove them from the oven and let them cool. It doesn’t take long.
   

4. Fill each mini phyllo cup with taco meat, chopped lettuce, finely shredded cheddar cheese, sour cream, taco sauce, and green onions.

   

Recipe Notes

Keeping the phyllo sheets moist, but not too moist is the key to successful handling. Too moist and it gets gummy, too dry and it cracks.

You’ll need:
1 teaspoon taco seasoning
Phyllo dough
Sour cream
Green onions, thinly sliced
Finely shredded sharp cheddar cheese
Taco sauce

Thaw the phyllo dough according to the package.
Brown the ground beef, drain fat. Add taco seasoning and water to the beef. Bring to a boil over medium-high heat, reduce heat and simmer for 15 minutes.

Spread out the Phyllo according to the package. Keep the sheets moist by covering with a damp cloth or paper towel. It can be a challenge to work with so take your time.

Cut 4-6 phyllo dough sheets into 2 x 2-inch squares.  Fit them into lightly oiled mini muffin pans. Pop them into a preheated oven and bake for a couple minutes or until lightly browned.

Remove them from the oven and let them cool.

Fill each mini phyllo cup with taco meat,

chopped lettuce,

sour cream, taco sauce,

finely shredded cheddar cheese and green onions.

Wala! You have you a nice little appetizer, or you can do like we did and eat them for dinner.

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Chicken Tacos in the Slow Cooker

Bacon Wrapped Chicken Breasts Stuffed with Cheese and Spinach