Comida Kraft
Recipe Box

Mini Taco Cups

Prep Time
Total Time

30 mini taco cups

Put together mini taco cups for your next party! These adorable appetizers are easily customizable to suit your guests' tastebuds.

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What You Need

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Make It

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  • Preheat the oven to 350 degrees F. Remove the mini phyllo tart cups from their package and place them on a baking sheet.
  • While the oven preheats heat the 2 Tablespoons olive oil over medium high heat in a large skillet. Brown the ground beef on medium heat for 5 minutes, stirring to break up the meat. Drain fat. Add the 1/4 cup water, pepper, chili powder, cumin and cayenne pepper and stir to combine. Continue to cook the beef until it is cooked through and on longer pink
  • Put the mini phyllo tart shells into the oven and bake for 8 minutes.
  • Remove the mini phyllo tart shells from the oven and sprinkle half the cheese into the shells. Return to the oven for 2 minutes, or until the cheese is melted.
  • Top with the ground beef, remaining cheese, salsa, red onion and green onion.
  • Serve warm.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Special Extra

These Mini Taco Cups are very customizable by adding your favorite toppings like BREAKSTONE'S or KNUDSEN Sour Cream and chopped cilantro.

Special Extra

I like to use a mild salsa for this recipe because I feel like that is a safe bet with my guests. It you know your guests would be ok with some spice then feel free to use a spicy salsa or even a fruit salsa, like a Mango Peach version.

Special Extra

I used sharp cheddar cheese but feel free to use a different cheese like pepper jack or a Mexican blend.


  • 30 mini taco cups

Nutritional Information

Serving Size 30 mini taco cups
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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