Tiny Texas Taco Tarts
photo by Junebug
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
6-10
ingredients
- 30 individual frozen miniature phyllo cups, thawed
- 3⁄4 cup mayonnaise
- 6 tablespoons sour cream
- 1⁄4 cup buttermilk, as needed*
- 3 tablespoons taco seasoning mix, prepackaged is okay
- 1 tablespoon lime juice, bottled is fine
-
Suggested topppings
- grated carrot
- shredded cheese
- finely chopped green onion
- yellow bell peppers or green bell pepper
- shredded lettuce, etc
directions
- Follow direction on package for preparing phyllo shells.
- Mix the next 5 ingredients.
- I usually prepare and chill the filling early in the day and then fill the tarts & add with toppings shortly before serving. I do not bake the shells.
- Or you can bake the shells, cool, fill the tarts, put on toppings, arrange on platter and keep chilled until ready to serve.
- *Add just enough to make it creamy. I always just add lemon juice to milk to sour.
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Reviews
RECIPE SUBMITTED BY
Junebug
United States
I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking!
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As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper.
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