Bite Sized Taco Cups


  • 2 pkg (1.9 oz each/60 g) prepared mini phyllo shells (30 shells total)
  • ½ lb (450 g) 90% lean ground beef
  • 1 tbsp (15 mL) Tex-Mex Rub
  • 3 oz (90 g) Colby & Monterey Jack cheese, shredded
  • ¼ cup (50 mL) salsa
  • ¼ cup (50 mL) sour cream
  • 2 tbsp (30 mL) fresh cilantro, chopped


  1. Preheat the oven to 400°F/200°C. Arrange the phyllo shells on a Large Sheet Pan. Cook the beef and rub in an Executive Nonstick Skillet over medium-high heat for 8-10 minutes, until the beef is no longer pink. Drain. Using a Small Scoop, divide the meat mixture into the phyllo shells. Sprinkle the cheese over the meat mixture. Bake for 3-4 minutes or until the cheese is melted. Garnish each cup with a dollop of sour cream. Top with salsa and cilantro. 


  • 30  servings

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