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!
Step 2: Veggies
Finely chop the lettuce ~ you can cut the leaves lengthwise first (so you don't end up with really long strands) and then finely slice.
Chop tomatoes into small cubes.
Step 3: Prepare the Beef
Place the beef into a skillet and brown all around.
Add the taco seasoning (I used half of the packet) and 1/3 cup of water.
Lower the heat and simmer for about 8-10 minutes.
Step 4: Assembly
Assemble right before you're ready to serve.
Assemble in the following order:
- taco beef
optional: you can add the sour cream on top or serve in a separate dish for guests to add as much as they wish.
Step 5: ENJOY!!
Your guests will enjoy these appetizers ~ a taco without the mess of a taco!