Tiny Beef Tarts --
30 Minutes or Less
  • Total Recipe Time: 30 to 35 minutes
  • Makes 30 tiny tarts


  1. 12 ounces Ground Beef (95% lean)
  2. 1/2 cup chopped onion
  3. 1 clove garlic, finely chopped
  4. 3/4 cup chopped seeded tomato
  5. 1/2 teaspoon dried oregano leaves, crushed
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon pepper
  8. 2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
  9. 1/2 cup crumbled feta cheese
Cucumber-Yogurt Sauce:
  1. 1 container (6 ounces) plain lowfat yogurt
  2. 1/4 cup finely chopped seeded cucumber
  3. 1 clove garlic, finely chopped
  4. 1/8 teaspoon salt
  5. Dash pepper
  1. Slivered Kalamata olives, prepared hummus


  1. Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, if necessary. Add tomato, oregano, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
  2. Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
  3. Meanwhile combine Cucumber-Yogurt Sauce ingredients in small bowl.
  4. Top tarts with Cucumber-Yogurt Sauce, olives and hummus, as desired.

    For more Tiny Beef Tart variations click here.
  • Test Kitchen Tips
  • Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
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