Mini Phyllo Tacos

• 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
• 2 packages (1.9 ounces each) frozen miniature phyllo tart shells

1. Preheat oven to 350u0b0. In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in 1/2 cup cheese blend.
2. Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture.
3. Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer.
4. Freeze cooled taco cups in a freezer container, separating layers with waxed paper. To use, reheat on a
5. in a preheated 350u0b0 oven until crisp and heated through.

ground beef, onion, taco, water, cheese blend, shells

Taken from www.tasteofhome.com/recipes/mini-phyllo-tacos/ (may not work)