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Snack
Phyllo Dough Taco Bites
Here’s Emmanuel Duverneau’s spin on a classic crunchy taco: Phyllo Dough Taco Bites. The thin sheets of phyllo dough layered with butter offer a crispy, crunchy shell. They’re then stuffed with sautéed beef and onions, topped off with Tillamook Farmstyle Triple Cheddar Blend Shreds for a melty and creamy texture along with a bold flavor. Paired with classic taco toppings like pico de gallo, avocado crema, and Tillamook Premium Sour Cream.
1HR 5MINserves 6
Ingredients
Tillamook Farmstyle Triple Cheddar Blend Shreds (18 oz bag)
Phyllo dough sheets
6 tbsp Tillamook Extra Creamy Unsalted Butter, melted
Beef:
Avocado oil
1 pound 85⁄15ground beef
1⁄2cup beef stock
1⁄2medium yellow onion, chopped
1⁄4tsp pepper
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp chipotle chili powder
1 tsp oregano
1 tsp coriander
1 tsp paprika
1 tsp cayenne pepper
1 tsp cumin
Avocado crema:
2 avocados
1 squeeze of a lime
1 tbsp cilantro, chopped
Salt to taste
Pico de Gallo:
1 roma tomato, finely chopped
1⁄4cup white onion, finely chopped
1 jalapeño, finely chopped
1 tbsp cilantro, finely chopped
1 squeeze of lime
Salt to taste
Preheat the oven to 350°F.
Sauté the beef.
In a sauté pan over medium-high heat, add 1 tbsp olive oil.
Add beef and cook, breaking it apart for about 3 minutes, until almost fully browned.
Add onions and salt.
Cook, mixing for an additional 3 minutes, until beef is fully browned and onions are translucent.
Add all seasonings and mix to fully combine.
Add beef broth and mix. Simmer for 5 minutes.
Remove from heat and set aside.
Prepare the phyllo dough.
Remove a layer of the dough, brush with melted butter, stack another layer and repeat until each layer is buttered and stacked one on top of the other. Cut into 12 equal squares.
Tip: Allow your phyllo dough to thaw in the
refrigerator the night before cooking.Tip: Work quickly when preparing the phyllo dough to prevent it from drying out and tearing, it is very fragile.
Prepare the taco bites.
In a 12 cup muffin pan, brush remaining butter into each cup.
Gently press each phyllo dough square into each cup.
Add about two scoops of beef into each cup.
Top with a generous amount of cheese.
Cook taco bites in the oven for 25-30 minutes until phyllo dough is lightly browned and crispy and cheese is melted and bubbly.
In two separate medium sized bowls, mix the pico de gallo ingredients and the avocado crema ingredients. Place in the refrigerator until it’s time to use.
Add the toppings. Remove the taco bites from the pan. Top with avocado crema, pico de gallo, and sour cream. Enjoy!
Tip: Chop all ingredients before cooking.
Tip: Mix the avocado crema and pico de gallo while the taco bites are cooking in the oven.
Shop this recipe
Tillamook Extra Creamy Unsalted Butter
Tillamook Sour Cream
Meet the chef
Emmanuel Duverneau
Emmanuel Duverneau is one of the biggest food creators on TikTok, most known as a pioneer of ASMR-style food media plus his iconic mid recipe dance breaks. In 2023, he won the Webby for Best in Food, beating the likes of Gordon Ramsey. He's been an ambassador for TikTok as a representative of #BlackTikTok and has partnered with luxury brands like Crate & Barrel, Sub-Zero, Whole Foods, GENESIS, and Vitamix as well as lifestyle and CPG brands like Walmart, Folgers, Pepsi, Vital Proteins, the NFL, MLB, Hulu, Burger King, State Farm, and Barilla.
