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TINY BEEF TARTS

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Rate this recipe 4.3/5 (4 Votes)

Ingredients

  • Toppings:
  • 12 ounces Ground Beef (95% lean)
  • 1/2 cup chopped onion
  • 1 clove garlic, finely chopped
  • 1/2 cup prepared mild or medium taco sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
  • 1/2 cup shredded reduced fat Mexican cheese blend
  • Shredded lettuce, sliced grape or cherry tomatoes, guacamole, lowfat sour cream, sliced ripe olives

Details

Servings 30
Adapted from beefwhatsfordinner.com

Preparation

Step 1

1.Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally. Pour off drippings, if necessary. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
2.Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
3.Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired.

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