Crispy Taco Phyllo Cups (Air Fryer)
Crispy phyllo cups filled with a savory taco beef mixture and melted cheese, air-fried to perfection and topped with fresh garnishes for the ultimate bite-sized appetizer.
Ingredients
For the Taco Filling
- 250 g ground beef or turkey
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 2 tbsp taco seasoning
- 1/3 cup tomato sauce or salsa
- 1/2 cup cooked black beans
- Salt and pepper to taste
For the Cups
- 12 –16 pre-made phyllo cups
- 1 cup shredded cheddar or Mexican cheese blend
Toppings (optional)
- Sour cream
- Diced tomatoes
- Sliced jalapeños
- Green onions
- Cilantro
Instructions
- Preheat the air fryer to 180°C (350°F) for 3 minutes.
- Heat olive oil in a pan and sauté onion and garlic until fragrant.
- Add ground beef and cook until browned.
- Stir in taco seasoning, tomato sauce or salsa, black beans, salt, and pepper. Simmer 3 minutes.
- Arrange the phyllo cups in the air fryer basket.
- Fill each cup with about 1 tablespoon of the taco mixture.
- Top each cup with shredded cheese.
- Air fry for 4–6 minutes or until the cheese melts and the edges are golden.
- Add toppings such as sour cream, tomatoes, jalapeños, green onions, or cilantro.
- Serve warm and enjoy.
Notes
Tips
- Avoid overfilling the cups or the phyllo may turn soggy.
- A sprinkle of cheese on top helps everything stay together.
- Serve immediately for maximum crispiness.
Variations
- Chicken Taco Cups: Replace beef with shredded chicken.
- Vegetarian: Use black beans, corn, and sautéed peppers.
- Spicy: Add chipotle sauce or a stronger hot salsa.
- Extra Cheese: Double the cheese for an ultra-melty version.
Storage
- Refrigerator: Store up to 2 days. Reheat in air fryer for 2–3 minutes.
- Freezing: Not recommended as phyllo loses its crispness.
- Make Ahead: Prepare the filling up to 3 days ahead. Assemble fresh before air-frying.