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!

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.