Recipe: tiny greek beef tarts

Ingredients

• 12 ounces Ground Beef (93% lean)

• 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

• CUCUMBER-YOGURT SAUCE

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

• 1 teaspoon minced garlic

• TOPPINGS

• slivered Kalamata olives
• prepared hummus

Directions

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.

NUTRITION INFORMATION
Nutrition information per tiny tart: 47 calories; 2 g fat (15 g saturated fat; 0 g monounsaturated fat); 10 mg cholesterol; 82 mg sodium; 3 g carbohydrate; 0.1 g fiber; 3 g protein; 0.7 mg niacin; 0.1 mg vitamin B6; 0.3 mcg vitamin B12; 0.5 mg iron; 2.2 mcg selenium; 0.7 mg zinc.