This is the easiest taco bites recipe ever because it uses prepared phyllo cups and an easy beef taco filling. Prep it ahead of time and bake just before serving for a mess-free appetizer.
PREP TIME 30 minutesminutes
COOK TIME 10 minutesminutes
TOTAL TIME 40 minutesminutes
YIELD 60taco bites
Ingredients
1poundlean ground beef
1small onionfinely chopped
1packet (or 4 tbsp) of taco seasoning
1(10 oz) can of Rotel tomatoesdrained
3/4cupwater
1 1/4cupshredded Mexican cheese blend
4packages of 15 shells each miniature phyllo tart shells
Instructions
Preheat the oven to 350°F. Set out a large baking sheet.
Brown the ground beef in a large skillet over medium-high heat. Break it up into crumbles as it cooks. Add the onions and saute until they are softened and translucent. Drain the extra fat and juices from the pan and return the skillet to the burner.
Add the taco seasoning and stir to combine with the beef until fragrant, about 30 seconds. Add the canned tomatoes (DRAINED!) and stir to combine. Add the water and bring the mixture to a boil. Reduce the heat to medium-low and simmer, uncovered, for 5 minutes or until the sauce is thickened.
Remove the skillet from the heat and add half of the shredded cheese to the mixture. Stir to combine.
Fill each phyllo cup with a spoonful of beef mixture. Do not mound the meat into the cup or they will be difficult to eat. Place each phyllo cup onto the baking sheet as you fill them.
Bake the taco bites for 6 minutes. Sprinkle the remaining cheese over the top of the taco bites and bake for an additional 2 - 3 minutes or until the cheese is melted.
Recipe Notes
Make-Ahead Tips:You can freeze the taco bites once they are completely cooled. Be sure to store them with waxed paper separating the layers so they don't stick together.To reheat: Bake at 350°F until they are crisp and heated through.