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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:

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Using a pastry brush, brush one phyllo sheet strip with the melted butter.
  5. 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.
  6. Add 1 1/2 Tbsp of ground beef and one triangle piece of cheese on one edge.
  7. 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.
  8. Place puffs on a parchment-lined sheet and bake them for 15 minutes at 375 degrees F.
  9. Serve with cilantro, sour cream, and salsa. Enjoy!

Taco Bites:

  1. Fill Athens Food Phyllo Dough Shells with one teaspoon of meat and some crumbled Sargento Cheese.
  2. Bake for 5-6 minutes at 375-degree F or until cheese is melted and cups are golden brown.
  3. Serve with cilantro, sour cream, and salsa. Enjoy!

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