Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 small onion, 2 cloves garlic
- Add the ground beef or turkey to the skillet. Break it up with a spoon and cook until browned, draining off any excess grease.1 pound lean ground beef or turkey
- Stir in the taco seasoning mix and water. Bring the mixture to a simmer, then reduce the heat and let it cook for 5-7 minutes, or until the sauce has thickened slightly.1 packet (1 ounce) taco seasoning mix, 1/2 cup water
- Preheat your oven to 375°F (190°C). Arrange the mini phyllo shells on a baking sheet. Spoon approximately 1-2 teaspoons of the taco meat mixture into each phyllo shell.12-pack mini phyllo shells
- Sprinkle a generous amount of shredded cheddar and Monterey Jack cheese over the taco meat in each cup.1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese
- Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the cheese is melted and bubbly and the phyllo shells are lightly golden.
- Carefully remove the baking sheet from the oven. Let the Bite-Sized Mini Taco Cups cool for a minute or two before serving. Garnish with fresh cilantro, if desired. Serve warm with your favorite taco toppings like sour cream, salsa, diced tomatoes, and black olives.1/4 cup fresh cilantro, sour cream or plain Greek yogurt, salsa, diced tomatoes, sliced black olives
Notes
Storing Leftovers:
Once the Bite-Sized Mini Taco Cups have cooled completely, store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 2-3 days. Reheating Instructions:
To reheat, place the taco cups on a baking sheet and warm them in a preheated oven at 300°F (150°C) for about 5-7 minutes, or until heated through. This method helps to crisp up the phyllo shells again. Avoid reheating in the microwave, as this can make the shells soggy. Freezing for Future Meals:
If you’d like to prepare these ahead of time, you can assemble the taco cups (without baking) and freeze them. Place the unbaked cups on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 1-2 months. To bake from frozen, add a few extra minutes to the baking time, ensuring they are heated all the way through and the cheese is melted and bubbly.
Once the Bite-Sized Mini Taco Cups have cooled completely, store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 2-3 days. Reheating Instructions:
To reheat, place the taco cups on a baking sheet and warm them in a preheated oven at 300°F (150°C) for about 5-7 minutes, or until heated through. This method helps to crisp up the phyllo shells again. Avoid reheating in the microwave, as this can make the shells soggy. Freezing for Future Meals:
If you’d like to prepare these ahead of time, you can assemble the taco cups (without baking) and freeze them. Place the unbaked cups on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 1-2 months. To bake from frozen, add a few extra minutes to the baking time, ensuring they are heated all the way through and the cheese is melted and bubbly.