taco dip bite sized cups



2 pkg (1.9 oz each) prepared mini phyllo shells (30 shells total)
½ lb 90% ground beef
1 tbsp Tex-Mex Rub
3 oz shredded Colby & Monterey Jack cheese
¼ cup salsa
¼ cup sour cream
2 tbsp chopped fresh cilantro

Preheat oven to 400°F. Arrange phyllo shells on Large Sheet Pan. Cook beef and rub in 11- or 12-in. Skillet over medium-high heat 8 – 10 minutes, until beef is no longer pink. Drain. Using Small Scoop, divide meat mixture into phyllo shells. Sprinkle cheese over meat mixture. Bake 3 – 4 minutes or until cheese is melted. Garnish each cup with a dollop of sour cream. Top with salsa and cilantro.

Yield: 30 servings

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