Haunted Taco Tarts Recipes

MINI PHYLLO TACOS

Steps:

• Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer. Freeze option: Freeze cooled taco cups in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 350° oven until crisp and heated through.

TACO TARTLETS APPETIZER

Steps:

• In a large bowl, combine the filling ingredients; set aside. In another bowl, combine beef, taco seasoning and water. Press into bottom and sides of mini-muffin cups. , Place a teaspoonful of filling into each meat shell; sprinkle with cheese. Bake at 425° for 7-8 minutes or until beef is cooked and filling is bubbly. Remove immediately from pan.

TINY TEXAS TACO TARTS

Steps:

• Follow direction on package for preparing phyllo shells.
• Mix the next 5 ingredients.
• I usually prepare and chill the filling early in the day and then fill the tarts & add with toppings shortly before serving. I do not bake the shells.
• Or you can bake the shells, cool, fill the tarts, put on toppings, arrange on platter and keep chilled until ready to serve.
• *Add just enough to make it creamy. I always just add lemon juice to milk to sour.

COTTAGE CHEESE FRITTATA WITH CUCUMBER AND RADISH DIP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
• Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
• Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
• Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
• Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
• Serve frittata over arugula with dip on the side.

HAUNTED TACO TARTS

Steps:

• Heat oil in large skillet over medium heat.
• Add onion and cook until tender.
• Add turkey; cook until turkey is no longer pink, stirring occasionally.
• Stir in garlic, oregano, chili powder and salt; set aside.
• Preheat oven to 375°F.
• Lightly grease baking sheets.
• On lightly floured surface, roll 1 pie crust to 14-inch diameter.
• Using 3-inch Halloween cookie cutters, cut out pairs of desired shapes.
• Repeat with second pie crust, rerolling dough if necessary.
• Place 1/2 of shapes on prepared baking sheets.
• Brush edges with egg white.
• Spoon about 1 tablespoon taco mixture onto each shape.
• Sprinkle with 1 teaspoon tomato and 1 teaspoon cheese.
• Top with remaining matching shapes; press edges to seal.
• Decorate with Egg Yolk Paint.
• Bake 10 to 12 minutes or until golden brown.