Taco Tarts Recipes

TACO TARTLETS APPETIZER

Steps:

• In a large bowl, combine the filling ingredients; set aside. In another bowl, combine beef, taco seasoning and water. Press into bottom and sides of mini-muffin cups. , Place a teaspoonful of filling into each meat shell; sprinkle with cheese. Bake at 425° for 7-8 minutes or until beef is cooked and filling is bubbly. Remove immediately from pan.

TACO TARTS

Steps:

• Preheat oven to 425*F. In medium bowl, mix beef, taco seasoning mix and ice water with hands. Press into bottom and up sides of a mini-muffin pan.
• Prepare Tortilla chip filling by mixing all ingredients in small bowl. Place a spoonful of filling into each shell, mounding slightly. Sprinkle cheddar cheese over tops. Bake 7-10 minutes. Remove tarts from pan with tip of knife.Serve immediately or cool and freeze.

TACO TARTS

Steps:

• In a bowl, combine the butter, cream cheese, flour and 2 tsp of the taco seasoning mix.
• Mix with fingers until blended.
• Cover and refrigerate for 1/2 hour.
• Meanwhile, season ground beef with one full package of the taco seasoning mix.
• Add remainder of first packet to make it spicier.
• Cook meat according to directions on seasoning packet.
• Remove dough from refrigerator.
• Form dough into balls the size of a pecan.
• Flatten with hands and press into miniature muffin pans.
• There should be about 48 crusts.
• Fill each crust with about one rounded teaspoon of meat mixture.
• Bake at 350* for 10 minutes.
• Meanwhile cut cheese slices into 1 inch squares.
• Remove pans from oven and top each tart with a cheese slice.
• Return to oven and bake for two minutes.
• Serve hot.

TINY TEXAS TACO TARTS

Steps:

• Follow direction on package for preparing phyllo shells.
• Mix the next 5 ingredients.
• I usually prepare and chill the filling early in the day and then fill the tarts & add with toppings shortly before serving. I do not bake the shells.
• Or you can bake the shells, cool, fill the tarts, put on toppings, arrange on platter and keep chilled until ready to serve.
• *Add just enough to make it creamy. I always just add lemon juice to milk to sour.

MINI PHYLLO TACOS

Steps:

• Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer. Freeze option: Freeze cooled taco cups in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 350° oven until crisp and heated through.