Tiny Taco Beef Tarts
A easy-to-prepare Mexican-style appetizer, this Tiny Taco Beef Tarts recipe will win over any crowd.
-
30
min -
30
SERVINGS -
40
Cal -
4 g
Protein
Ingredients:
- 12 ounces Ground Beef (93% lean or leaner)
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 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
Toppings:
- Shredded lettuce, sliced grape or cherry tomatoes, guacamole, lowfat dairy sour cream, sliced ripe olives (optional)
Cooking:
-
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. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness. -
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.
-
Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired.
Cook's Tip: Try out Tiny Greek Beef Tarts for another variation.
Nutrition:
43 CALORIES
0 % *
0.7g SAT FAT
0 % DV **
4.2g PROTEIN
0 % DV
0.6 mg IRON
0 % DV
1 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 43 Calories; 15.3 Calories from fat; 1.7g Total Fat (0.7 g Saturated Fat; 0 g Trans Fat; 0.1 g Polyunsaturated Fat; 0.7 g Monounsaturated Fat;) 12 mg Cholesterol; 92 mg Sodium; 2.7 g Total Carbohydrate; 0.1 g Dietary Fiber; 4.2 g Protein; 0.6 mg Iron; 59 mg Potassium; 1 mg NE Niacin; 0.1 mg Vitamin B6; 0.4 mcg Vitamin B12; 1 mg Zinc; 4 mcg Selenium; 13.2 mg Choline.
This recipe is a good source of Vitamin B12.
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