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.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
13 mins
cook:
20 mins
total:
33 mins
Yield:
2 dozen (serving size: 1 taco cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

48 calories; fat 2.4g; saturated fat 0.6g; protein 2.8g; carbohydrates 3g; cholesterol 8mg; iron 0.4mg; sodium 128mg; calories from fat 45%; fiber 0.1g; calcium 30mg.
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