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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 177.3
  • Total Fat: 5.7 g
  • Cholesterol: 29.4 mg
  • Sodium: 479.8 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 11.7 g

View full nutritional breakdown of Mini Taco Cups calories by ingredient
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Mini Taco Cups

Submitted by: AGRENANCO

Introduction

I modified this recipe from a Chef Meg's recipe and it was a HUGE hit! My family gobbled them up and is begging for more. I modified this recipe from a Chef Meg's recipe and it was a HUGE hit! My family gobbled them up and is begging for more.
Number of Servings: 18

Ingredients

    Phyllo Dough, 8 oz thawed
    Pam, cooking spray
    Ground turkey, 93% lean- 1 lb.
    Onion (1 medium diced)
    Garlic (6 cloves peeled and minced)
    Taco Seasoning Mix (Stonemill Essentials)- 1 whole packet
    Refried Beans (1- 16oz can fat free-Kroger brand)
    Beans, black, (1- 15.5 oz can, drained and rinsed)
    Pepper Jack Cheese, 6 oz cut into 36 small squares
    Salsa, 1.25 cup





Directions

Directions
Preheat the oven to 375 degrees Fahrenheit.

In a pan cook ground turkey, onion, and garlic until done. Add taco seasoning and water (according to taco seasoning package directions) and let cook 15min.

On clean and DRY board, place a sheet of phyllo dough on board, and spritz with nonstick spray. Repeat with 7 more sheets of dough, but do not spray the top of the last sheet.

Cut the dough into 12 equal squares. Place one square in each *sprayed cup of a mini muffin tin. After all the pastry is in the cups, spray the top of the sheets with nonstick spray.

In side dish, heat up refried beans in microwave so it is easier to work with.

Fill each pastry cup 1/3 of the way full with the refried beans. Top another 1/3 with ground turkey taco mix, and put 1 tsp. of black beans on top. Place a square of cheese on each one. Bake 12-15 minutes, until lightly browned. Remove from oven and top each with salsa.

Makes 36 mini cups. Serve warm.

1 serving is two mini cups.

**I only had one 12-mini muffin pan so I had to make in 3 batches. As soon as I assembled the first tray of phyllo, I put remaining sheets of dough back in fridge. Warm dough is VERY hard to work with-the sheets don't peel back and they are very thin to begin with!

Number of Servings: 18

Recipe submitted by SparkPeople user AGRENANCO.






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