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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 30 |
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For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and zesty shredded cheese. The handheld munchies are sure to be named MVP of the menu.Roseann Weston, Philipsburg, Pennsylvania Ingredients:
1 pound ground beef |
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 |
Directions:
1. In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Remove from the heat; stir in 1/2 cup cheese blend.
2. Place tart shells in an ungreased 15-in. x 10-in. x 1-in. baking pan. Fill with taco mixture.
3. Bake at 350° for 6 minutes. Sprinkle with remaining cheese blend; bake 2-3 minutes longer or until cheese is melted. Yield: 2-1/2 dozen.
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