Mini Taco Cups

• 2 pkg. (1.9 oz) each frozen mini phyllo shells
• 2 Tbsp. olive oil
• 1 lb. ground beef
• 1/4 cup water
• 1/4 tube pepper
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/4 tsp. cayenne pepper (optional for spice)
• 1/2 cup KRAFT Shredded Sharp Cheddar Cheese
• 4 Tbsp. TACO BELL Thick & Chunky Medium Salsa
• 1/2 cup finely chopped red onion
• 2 green onions, green parts chopped
• Additional garnish options:
• BREAKSTONE'S or KNUDSEN Sour Cream
• fresh cilantro
• lettuce

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

phyllo shells, olive oil, ground beef, water, pepper, chili powder, ground cumin, cayenne pepper, cheddar cheese, taco, red onion, green onions, s, fresh cilantro

Taken from www.kraftrecipes.com/recipes/mini-taco-cups-189528.aspx (may not work)