Little beef taco bites, created by Chef Matthew Brinkman, are not only addictive, they are also a cinch to make thanks to the phyllo tart shells. The pre-baked shells only need to be reheated to use.

Mini Phyllo Tacos

In a skillet, cook beef and onion over medium heat until meat is browned; drain. Stir in taco seasoning and water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in 1/2 cup shredded cheese.

Place tart shells on an ungreased baking pan. Fill shells with taco mixture.

Bake 6 minutes or until heated through. Transfer to a serving platter and sprinkle with remaining cheese blend. Serve with pico de gallo.