Mini Taco Cups Appetizers Recipes

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MINI PHYLLO TACOS



Mini Phyllo Tacos image

For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. -Roseann Weston, Philipsburg, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 6

1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1 envelope taco seasoning
3/4 cup water
1-1/4 cups shredded Mexican cheese blend, divided
2 packages (1.9 ounces each) frozen miniature phyllo tart shells

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.

Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 156mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

MINI TACO CUPS



Mini Taco Cups image

Put together mini taco cups for your next party! These adorable appetizers are easily customizable to suit your guests' tastebuds.

Provided by My Food and Family

Categories     Home

Number Of Ingredients 16

Additional garnish options:
2 pkg. (1.9 oz) each frozen mini phyllo shells
2 Tbsp. olive oil
1 lb. ground beef
1/4 cup water
1/4 tube pepper
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. cayenne pepper (optional for spice)
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
4 Tbsp. TACO BELL® Thick & Chunky Medium Salsa
1/2 cup finely chopped red onion
2 green onions, green parts chopped
BREAKSTONE'S or KNUDSEN Sour Cream
fresh cilantro
lettuce

Steps:

  • Preheat the oven to 350 degrees F. Remove the mini phyllo tart cups from their package and place them on a baking sheet.
  • While the oven preheats heat the 2 Tablespoons olive oil over medium high heat in a large skillet. Brown the ground beef on medium heat for 5 minutes, stirring to break up the meat. Drain fat. Add the 1/4 cup water, pepper, chili powder, cumin and cayenne pepper and stir to combine. Continue to cook the beef until it is cooked through and on longer pink
  • Put the mini phyllo tart shells into the oven and bake for 8 minutes.
  • Remove the mini phyllo tart shells from the oven and sprinkle half the cheese into the shells. Return to the oven for 2 minutes, or until the cheese is melted.
  • Top with the ground beef, remaining cheese, salsa, red onion and green onion.
  • Serve warm.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MINI TACO CUPS APPETIZERS



Mini Taco Cups Appetizers image

Found this in a magazine, tried it and liked it! I also liked the fact the magazine had nutritional counts so I wasn't afraid to try the recipe

Provided by kwlabear

Categories     < 15 Mins

Time 7m

Yield 48 serving(s)

Number Of Ingredients 5

48 corn tortilla chips, shaped
3/4 cup fat free sour cream
1 1/2 teaspoons taco seasoning
1 (14 ounce) can no-bean chili
1/2 cup cheddar cheese, shredded

Steps:

  • Heat toaster oven to broil.
  • In small bowl, combine sour cream and taco seasoning.
  • Place 1 tsp chili in each taco cup (I used tostitos scoops).
  • Top with 1/2 tsp cheese.
  • Place in toaster oven and broil 1-2 minutes.
  • Top with sour cream.

Nutrition Facts : Calories 15.2, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.8, Sodium 44.2, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 1.1

MINI TACO CUP APPETIZERS



Mini Taco Cup Appetizers image

Layers of seasoned beef and melting cheese are heated in mini corn tortilla cups, then loaded with your favorite taco toppings!

Provided by Christine Mello

Categories     Appetizer

Time 35m

Number Of Ingredients 5

12 corn tortillas (4-1/2 inch size )
1 pound lean ground beef
1 packet taco seasoning or Homemade Taco Seasoning
1 cup shredded Mexican cheese
Corn Red Pepper Salsa

Steps:

  • Preheat oven to 375°F. Lightly mist muffin tin with cooking spray.
  • Place a damp paper towel on a microwave-safe plate. Working three at a time, cover tortillas with a second damp paper towel and microwave for 10 seconds on High power. Tortillas will be Hot!
  • Working quickly, form tortillas into a bowl in the bottom of muffin wells, overlapping the sides, or turn muffin pan upside down and place tortillas between cups to make a shallow bowl.
  • Bake in preheated oven for 10 - 12 minutes, until crisp and starting to brown. Tortillas will continue to crisp as they cool. Leave oven on.
  • In a large skillet over medium-high heat, brown the beef until no pink remains. Use wooden spoon to break up chunks.
  • Add taco seasoning and 2/3 cup water. Stir to combine.
  • Bring beef mixture to a boil, then reduce heat and simmer for 8 -10 minutes until liquid has evaporated.
  • Divide meat evenly among prepared shells, using spoon to pack down. Sprinkle with cheese.
  • Return filled shells to oven and bake 3 - 4 minutes until cheese has melted.
  • Garnish as desired and serve warm.

Nutrition Facts : Calories 142 kcal, Sugar 1 g, Sodium 108 mg, Fat 5 g, SaturatedFat 3 g, Carbohydrate 12 g, Fiber 2 g, Protein 12 g, Cholesterol 32 mg, ServingSize 1 serving

CRUNCHY TACO CUPS



Crunchy Taco Cups image

Crunchy tacos made in a muffin tin!

Provided by kevinandamanda.com

Categories     Dinner

Time 32m

Number Of Ingredients 5

1 lb lean ground beef, browned and drained
1 envelope (3 tablespoons) taco seasoning
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)
24 wonton wrappers

Steps:

  • Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
  • Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
  • Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.

Nutrition Facts : Calories 155 calories, Sugar 0.8 g, Sodium 263.2 mg, Fat 6.1 g, SaturatedFat 3.3 g, TransFat 0.2 g, Carbohydrate 10.9 g, Fiber 0.7 g, Protein 13.3 g, Cholesterol 38 mg

BAKED MINI BEEF TACOS



Baked Mini Beef Tacos image

These Baked Mini Beef Tacos make a great appetizer and are so easy to prepare! Serve them alongside a big bowls of salsa and guacamole.

Provided by Wide Open Eats Test Kitchen

Time 40m

Number Of Ingredients 5

1 16-oz package seasoned shredded beef
20 mini corn tortillas
3/4 cup sharp cheddar cheese, grated
1/2 cup salsa
salsa and guacamole for serving

Steps:

  • Preheat your oven to 425ºF and place a sheet on aluminum foil on a large baking sheet.
  • Wrap the mini corn tortillas and place in the microwave until pliable, about 30 seconds. Remove from the microwave and place about a Tablespoon on the shredded beef and a sprinkling of cheese. Fold in half and seal with a toothpick. Repeat with remaining tacos.
  • Place in the oven and bake 10 minutes. Flip tacos over and continue to bake until golden brown and crispy, about 8 minutes more. Remove from the oven discard toothpicks. Serve with salsa and guacamole.

Nutrition Facts : Calories 245 kcal, Carbohydrate 14 g, Protein 13 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 385 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 0.013 g, ServingSize 1 serving

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