GINNA PARSONS: Beef-filled phyllo shells a new find

By Ginna Parsons/NEMS Daily Journal

It’s that time of year when every time you turn around, you’re headed to some sort of holiday gathering that requires you to take an hors d’oeuvre to share.
I love this time of year. I love appetizers. And I love sharing new recipes.
My husband, Charlie, and I are headed to such a party this week and, in celebration, I bought three new cooking magazines Saturday to get some ideas.
The following recipe comes from Taste of Home’s Best Holiday Recipes 2011. Every recipe has a picture with it and just about every single one of them looks delectable.
I’ve used these mini phyllo shells in the past with great success. Sometimes I stuff them with chicken salad and sometimes with cream cheese sweetened with powdered sugar and fruit juice.
They are always a hit.
I’m hoping one person in particular will enjoy this recipe. One of my daughter’s dear friends, Colleen Haadsma, is a faithful reader of this column.
Mary and Colleen first met when they were about 4 years old and taking ballet lessons together from Sharon Long. They were so tiny and uncoordinated. I remember their recital costumes that year were red and white and they had to wear these big matching bows in their hair. The bows were almost as big as they were.
Today, they are seniors at Tupelo High School. They are both beautiful young ladies, inside and out, and I’m so glad their friendship has remained strong.
So, this one’s for you, Colleen.

Mini Phyllo Tacos
1 pound lean ground beef
1⁄2 cup finely chopped onion
1 envelope taco seasoning
3⁄4 cup water
11⁄4 cups shredded Mexican cheese blend, divided
2 packages (15 in each) frozen miniature phyllo tart shells
In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Remove from heat; stir in 1⁄2 cup cheese blend.
Place tart shells on an ungreased baking pan. Fill with taco mixture. Bake at 350 degrees for 6 minutes. Sprinkle with remaining cheese blend; bake 2 to 3 minutes longer or until cheese is melted.
Makes 30 appetizers.
Ginna Parsons is the Daily Journal’s food/home/garden editor.