Tiny Taco Beef Tarts

• Total Recipe Time: 30 to 35 minutes
• Makes 30 tiny tarts

INGREDIENTS

1. 12 ounces Ground Beef (95% lean)
2. 1/2 cup chopped onion
3. 1 clove garlic, finely chopped
4. 1/2 cup prepared mild or medium taco sauce
5. 1/2 teaspoon ground cumin
6. 1/4 teaspoon salt
7. 1/8 teaspoon pepper
8. 2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
9. 1/2 cup shredded reduced fat Mexican cheese blend

1. Shredded lettuce, sliced grape or cherry tomatoes, guacamole, lowfat sour cream, sliced ripe olives
   

   INSTRUCTIONS FOR TINY TACO BEEF TARTS

   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.

      For more Tiny Beef Tart variations click here.

   • Test Kitchen Tips
   • 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.