Mini Taco Salad Shells

Craft this easy Mini Taco Salad Shell recipe for your next party or tailgate – the perfect bite-sized appetizer everyone loves!

  • 5 min

  • 15 min

  • 20 min

    Total time
  • 6

  • Easy

  • 7



  • 12 ounce Hungry Planet Beef™ Plant-Based GroundBuy Now
  • 1 pack taco seasoning
  • 1 cup shredded vegan Mexican cheese blend
  • 2, 15-count frozen Phyllo shells
  • Pico de gallo or salsa
  • Optional: shredded lettuce, avocado, chopped cilantro, green onions
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Preheat oven to 350℉.

  • Step 2.

    In a skillet over medium heat, brown Hungry Planet Beef™ until cooked through about 7 to 8 minutes.

  • Step 3.

    Stir in taco seasoning and follow package directions. Simmer uncovered for about 5 minutes. Remove from heat and stir in the cheese.

  • Step 4.

    Place frozen Phyllo shells on a large ungreased rimmed baking sheet. Fill with taco meat mixture.

  • Step 5.

    Bake for 6 to 8 minutes until cheese is melted. Serve with desired toppings.

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