Traditional phyllo dough serves as the "taco shell" for this delicious appetizer. This instructable presents a traditional taco filling, but be creative and use your favorite combinations.

Ingredients and supplies you'll need:

1/2 pound ground beef
3/4 ounce taco seasoning
3-4 small tomatoes (or 1 large one)
3-4 leaves romaine lettuce
1/2 cup shredded cheese (your favorite kind ~ I used smoked cheddar)
3 sheets phyllo dough

olive oil (or butter), mini muffin pan, pastry brush

Step 1: Preparing Phyllo Cups

Preheat the oven to 350 degrees.

Phyllo dough will dry out if left in open air too long so only take it out of the bag when you're ready to work with it.

Take one sheet and place on work surface. Lightly brush with olive oil (you can use butter if you'd like, but I prefer olive oil). Place another phyllo sheet on top and brush again with oil. Repeat with the third sheet.

Cut the phyllo into squares (they'll measure about 3.5" square). I used a larger phyllo sheet and got 20 servings.

Press each square into a muffin cavity and press the bottom so it becomes flat. The phyllo square will become a cup.

Bake for about 4- 5 minutes. Keep an eye on them because they will burn right when you turn your back!