Tiny Greek Beef Tarts

• 30 min
• 30 SERVINGS
• 50 Cal
• 4 g Protein

Ingredients:

• 12 ounces Ground Beef (93% lean or leaner)
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 3/4 cup chopped seeded tomato
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
• 1/2 cup crumbled feta cheese

• 1 container (6 ounces) plain lowfat yogurt
• 1/4 cup finely chopped seeded cucumber
• 1 teaspoon minced garlic

• Slivered Kalamata olives, prepared hummus (optional)

Cooking:

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. Add tomato, oregano, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
Cook's Tip: 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.
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. Season with salt and pepper, as desired. Cover and refrigerate until ready to use.
4. Top tarts with Cucumber-Yogurt Sauce, olives and hummus, as desired.
Cook's Tip:

Try out Tiny Taco Beef Tart for another variation.