Ingredients:

  • 1 pound (450g) ground beef
  • 1 tablespoon (15 ml) olive oil
  • 1/2 cup (120 ml) chopped onion
  • 1 packet (1 ounce/28g) taco seasoning mix (low sodium preferred)
  • 1/2 cup (120 ml) water
  • 24 pre-made mini phyllo shells (thawed if frozen)
  • 1 1/2 cups (170g) shredded cheddar cheese (or Mexican blend)
  • Salsa (optional)
  • Sour cream (optional)
  • Guacamole (optional)
  • Chopped cilantro (optional)
  • Diced tomatoes (optional)
  • Shredded lettuce (optional)

Instructions:

  1. In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
  2. Add olive oil and chopped onion to the skillet and cook until softened, about 3-4 minutes.
  3. Stir in the taco seasoning mix and water. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.
  4. Preheat oven to 375°F (190°C/Gas Mark 5).
  5. Arrange the mini phyllo shells on a baking sheet. Spoon about 1 tablespoon of the taco meat mixture into each shell.
  6. Top each shell with a generous pinch of shredded cheese.
  7. Bake for 10-12 minutes, or until the cheese is melted and bubbly, and the phyllo shells are lightly golden brown.
  8. Remove from oven and let cool slightly. Top with your favorite taco toppings.
  9. Serve warm and watch them disappear.