Taco Cups

A 2.1-ounce package of mini phyllo shells contains 15 shells, so you'll need to buy two packages. Store the remaining shells in an airtight container in the refrigerator or freezer for another use.

Yield: 2 dozen (serving size: 1 taco cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 48
  • Fat: 2.4g
  • Saturated fat: 0.6g
  • Protein: 2.8g
  • Carbohydrate: 3g
  • Cholesterol: 8mg
  • Iron: 0.4mg
  • Sodium: 128mg
  • Calories from fat: 45%
  • Fiber: 0.1g
  • Calcium: 30mg


  • 1/2 pound ground sirloin
  • 2 tablespoons 40%-less-sodium taco seasoning
  • 1/2 cup bottled salsa
  • 2 tablespoons canned chopped green chiles
  • 24 mini phyllo shells
  • 1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
  • 1/4 cup bottled salsa
  • 1/4 cup fat-free sour cream


  1. Preheat oven to 350°.
  2. Cook beef and taco seasoning in a large skillet over medium-high heat until beef is browned, stirring to crumble. Drain, if necessary; return to pan. Add 1/2 cup salsa and chiles, and stir.
  3. Fill phyllo shells evenly with meat mixture. Top evenly with cheese. Bake at 350° for 10 minutes or until thoroughly heated and cheese melts. Remove from oven, and top each taco cup with 1/2 teaspoon each of salsa and sour cream.
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