Recipe Ingredients
- Athens Foods Phyllo Dough Sheets
- Athens Foods Phyllo Dough Shells
- Sargento Sharp Cheddar Cheese, sliced cut into diagonal triangles
- unsalted butter, melted
- 1 lb. 90% ground beef drained and cooked with taco seasoning
- 1 ½ Tbsp taco seasoning (see above)
- cilantro
- Salsa & sour cream for serving
Recipe Directions
Taco Puffs:
- Preheat the oven to 375 degrees F.
- Unwrap one roll of Athens Foods Phyllo Dough and divide it in two (you will have extra sheets). Place the extras in the fridge tightly wrapped to keep them fresh.
- Cut the remaining sheets into three evenly layered strips. Have a damp towel ready to keep the phyllo sheets covered as you work to prevent them from drying out.
- Using a pastry brush, brush one phyllo sheet strip with the melted butter.
- Add another layer over the brushed butter layer, and brush on more butter. This will hold the sheets together and almost form a glue to make them easier to work with.
- Add 1 1/2 Tbsp of ground beef and one triangle piece of cheese on one edge.
- Roll in the form of a triangle…just like you would fold a flag, keep going until you’re left with a triangle pocket. Repeat until all filling has been used.
- Place puffs on a parchment-lined sheet and bake them for 15 minutes at 375 degrees F.
- Serve with cilantro, sour cream, and salsa. Enjoy!
Taco Bites:
- Fill Athens Food Phyllo Dough Shells with one teaspoon of meat and some crumbled Sargento Cheese.
- Bake for 5-6 minutes at 375-degree F or until cheese is melted and cups are golden brown.
- Serve with cilantro, sour cream, and salsa. Enjoy!
Great snack or a mid day pick up. Easy to make and well liked by many.