Mahjong Nosh and Such~Taco Phyllo Cups
Channel: Michele Frizzell #MAHJLIFE
Date: 24/12/2017

Description:  Taco Phyllo Cups
Makes 24 mini cups

Phyllo Cup Ingredients
• 5 sheets phyllo dough (in the freezer section), thawed
• 4 tablespoons melted butter

Phyllo Cup Directions
Preheat oven to 350° 
Spray a mini muffin tin with cooking spray
Open the thawed phyllo package then place the sheets of dough on large clean cookie sheet
Cover the phyllo with a piece of parchment or waxed paper then cover with a damp kitchen towel
Place one phyllo sheet on a large cutting board then cover the rest of the phyllo sheets with the parchment and damp towel
Carefully but quickly brush the first phyllo sheet with butter
Place another sheet on top then repeat until there are 5 phyllo sheets total 
Brush the top sheet with butter
Cut the phyllo dough into 12 rectangles
Pick up one rectangle and push the center into the bottom of the muffin tin holes
Press on the sides gently to make a cup then repeat until the muffin tin is filled with phyllo
Bake until they are golden, about 10 minutes
Cool completely before using

Filling Ingredients
• 1 pound lean ground beef (90% lean)
• 1/2 cup finely chopped onion
• 1 envelope taco seasoning
• 3/4 cup water
• 1-1/4 cups shredded Mexican cheese blend, divided

Filling Directions
In a small skillet, cook beef and onion over medium heat until meat is no longer pink then drain
Stir in taco seasoning and water, bring to a boil, then reduce heat then simmer uncovered for 5 minutes
Remove from heat then stir in 1/2 cup cheese blend
Using a cookie scoop, fill the phyllo cups with the taco mixture then bake 6 minutes
Sprinkle with remaining cheese then bake 2-3 minutes longer or until cheese is melted

https://www.tasteofhome.com/recipes/mini-phyllo-tacos

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