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Tiny Taco Beef Tarts

12 oz. ground beef (95 percent lean)
1/2 cup chopped onion
1 clove garlic, finely chopped
1/2 cup prepared mild or medium taco sauce
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. pepper
2 packages (2.1 oz. each) frozen mini phyllo shells (30 shells total)
1/2 cup shredded reduced fat Mexican cheese blend
Toppings:
Shredded lettuce
Sliced grape or cherry tomatoes
Guacamole
Low-fat sour cream
Sliced ripe olives


Heat oven to 350 degrees. Brown ground beef with onion and garlic in large nonstick skillet over medium heat 8–10 minutes or until beef is not pink, breaking up beef into small crumbles. Pour off drippings, if necessary. Add taco sauce, cumin, salt, and pepper; cook and stir 1–2 minutes or until mixture is heated through. Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9–10 minutes or until shells are crisp and cheese is melted. Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired.

 


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