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Taco Salad & Taco Cups

Hi Everyone,

So glad the day is over, I am beat!  For some reason I haven’t been able to sleep, I have dreaming of what kind of appetizers I could make, all these ideas rush through my head and then I wake up in the morning and I forget. Don’t you hate that?

Tonight for the first time, well second time, I attempted to use Phyllo Dough to make a pretty little cup and I must say I am proud of myself.  I never realized how forgiving Phyllo Dough is.  When I put this together I thought it was going to be a mess, but it wasn’t.  It’s actually pretty easy.  I made these little babies!

Not to bad looking huh?  I used 10 sheets of Phyllo dough and I made 16 cups.  I only used the three tonight and will use the rest for other goodies.  My Husband requested chocolate pudding with whip cream.  I wanted to tell you how easy they are and that you can fill these with anything your heart desires.

I also made this wonderful taco salad, which I have posted before but these pictures look better.  I used the ingredients from my taco salad to make these  Phyllo Cups.  I used about a tablespoon of ground beef, 1 tablespoon of salsa, squirt of Greek Yogurt and a jalapeno for a touch of heat.  I love when you can make one dish and have two meals or appetizers in this case.  Score!!

For work today I defrosted some of my Cranberry Orange Banana Bread and Cranberry Orange Biscotti so I was craving veggies for dinner.  I kind of over did the bread today, but I couldn’t resist!  When you freeze quick bread and take it out, it taste just as fresh as the day you make it.  I love that!!  My freezer was stocked with my quick breads but little did I know my Husband has taken all of the bread into work the past couple of weeks, so I guess  this weekend I’ll be making more bread!

Taco Salad – For step by step photos go here

Ingredients:

1lbs. Lean Ground Beef (I used 96/4)

2 Tbsp. of Taco Seasoning

1/4 Cup of Water

1/2 Cup of Lite Mexican Cheese – Shredded

1 Cup Salsa ( I used the Restaurant Style Salsa)

1/4 Cup of Plain, Non-fat Greek Yogurt

4 Cups of Romaine Lettuce – Shredded

2 Tbsp.  Black Olives

1 Small Tomato – Diced

1/4 of a serving of Tortilla Chips – I used Guiltless Gourmet (I skipped these this time around)

Directions:

In a skillet, cook the ground beef, until no pink remains, about 10 minutes.

Add your taco seasoning and water.  Cook until water is evaporated.

Time to layer!  In a Pyrex dish or any big dish you like, add your cooked Ground Beef, Cheese, Yogurt, Lettuce, Black Olives and Tomato.

On your dinner plate, add your tortilla chips, top with salad and add your hot sauce.  I didn’t add hot sauce or any kind of heat to the salad, I like to let people add their own hot sauce!  But for me, I like it spicy!!!

Makes 4 big plates!!

Chips are included in calculation

Calories with Chips:  252,  Fat:  8.8g,  Cholesterol:  77,  Potassium: 173,  Carbs 10,  Fiber:  1.4,  Sugar:  2,  Protein:  31

Phyllo Cups

Ingredients:

10 sheets Athens® Fillo Dough (9”x14”), thawed

2 Tbsp butter, melted (I used Brumble & Brown)

Directions:

Preheat oven to 350

Spray two muffin pans with cooking spray, set a side.

Layer 5 fillo sheets, brushing each with the butter mixture. Cut into 8 equal squares to form fillo stack (8 squares with 5 sheets of Phyllo Dough). Place cut squares in the standard muffin pan. Carefully push fillo into pan, pressing firmly against bottom and sides. Repeat process 1 more time to make 16 tarts.

Bake empty fillo tarts in the oven for 8 – 10 minutes or until golden brown. Cool for 5 minutes. Remove fillo tarts from pans.

Fill with goodies, like Taco Salad!

Calories per cup:  32,  Fat:  1.2,  Cholesterol:  0,  Sodium:  54,  Carbs:  4.7,  Fiber:  .02,  Sugar:  0,  Protein:  .06

Phyllo Dough Tips from Athens Website:

1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.

2. Carefully unroll fillo sheets onto a smooth, dry surface.

3. Cover fillo completely with plastic wrap, then a damp towel.

4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.

5. Microwave butter until melted. This will give you a lighter and flakier pastry.

6. Brush each layer of fillo with melted butter, margarine or oil.

7. To prevent edges from cracking, brush edges first and then work into center.

8. Be sure to brush the last layer of fillo with melted butter.

9. Fillings should be chilled and not excessively moist.

10. Fillo may be rolled and refrozen to store when not in use.

Honestly, I was really intimidated making these, but they are so easy, even with all the ripping and tearing I did.  I made a mess, and they still turned out ok.  You don’t have to worry about imperfections, once they bake you don’t see the mess!  🙂  Plus once you fill them up and there are imperfections, you’ll never see the mistakes and no one would even know. How nice is that?  I still have 30 sheets of dough left.  I can’t wait to see what else I come up with.

You know what you could do for the Super Bowl?  Setup a taco bar and have people fill there cups with the stuff they like.  Such as black or refried beans, salsa, guacamole, tomatoes, black olives, jalapenos, rice, shredded chicken, ground beef, pork oh the possibilities are endless.  I’d totally stuff myself fat that bar!!

Well I am off again, going to make my one last Super Bowl snack and then head to bed!  Have a great night!  Hey by the way, are you watching the Super Bowl?  If so who are you cheering for?  For me, I’m cheering for the food!  Yum, yum!!  Ohhh what should I make?

Our office has a friendly challenge against our East Coast office and we chose the Patriots to win, however being from Buffalo, I am not a Patriots fan, I’d rather see the Giants win.  See when the Buffalo Bills would get to the playoffs, lol, stop laughing!  The Patriots would always beat us!   🙁  So we never get to the Super Bowl!  The only time I remember the Bills going to the Super Bowl is when Scott Norwood missed the field goal and we lost!  Ugh!  I was 18 and I was working in a pizzeria and I remember the complete silence, I swear I heard people falling to the floor in shock!!  That was a sad evening for Buffalo.  I don’t think we have been to the Super Bowl since then?

Ok, enough football talk, I am out of here!  Have a great day!!!

 

 

2013 Superbowl and Chili

Comments

  1. How fun and yummy looking! What a great idea to use film – I would have never thought of that but you got my imagination going now. I can think of so many delicious ways to use these! Thanks!

    • Jennifer @ Peanut Butter and Peppers says:

      Ohhh, I love your cooking, I can’t wait to see what you come up with using the Phyllo Dough.

  2. These look so good and easy….love that you made them in muffin tins and were able to pack in all those goodies and veggies in each cup. Taco salad is a fave of mine!

  3. How cute are these?! They look absolutely delicious!! 🙂

  4. I love phyllo dough! I need to make cute little cups like that – perfect for just about anything!
    I am a Vikings fan, so I think we are even in crappy Super Bowl showings arena there 🙂

  5. I love taco salad. And taco cups? Too cute!!!

  6. Yummy and adorable! Would love it if you’d stop over to link them on on my Tailgating Time Super Bowl party!

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