Bite Sized Taco Cups


  • 2 pkg (1.9 oz each/60 g) prepared mini phyllo shells (30 shells total)
  • 1/2 lb (450 g) 90% lean ground beef
  • 1 tbsp (15 mL) Tex-Mex Rub
  • 3 oz (90 g) Colby & Monterey Jack cheese, shredded
  • 1/4 cup (50 mL) salsa
  • 1/4 cup (50 mL) sour cream
  • 2 tbsp (30 mL) fresh cilantro, chopped


  1. Preheat oven to 400°F (200°C). Arrange phyllo shells on Large Sheet Pan. Cook beef and rub in 11- or 12-in. (30 cm) Skillet over medium-high heat 8-10 minutes, until beef is no longer pink. Drain. Using Small Scoop, divide meat mixture into phyllo shells. Sprinkle cheese over meat mixture. Bake 3-4 minutes or until cheese is melted. Garnish each cup with a dollop of sour cream. Top with salsa and cilantro. 


  • 30  servings

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