1 Jar or homemade salsa
2 to 2 1/2 cups Guacamole
1 tablespoon canola oil
1/2 pound ground chuck
2 tablespoons taco seasonings
1/4 cup water
1 package mini-filo-shells (you can find them in the frozen food section)
1/2 cup sharp cheddar cheese, shredded small (I like to use the white cheddar, but yell is fine or mix)
Leaves from 2 to 3 cilantro sprigs for garnish (optional)
Heat a heavy skillet on medium high heat. Add the oil and swirl it around the pan. Add the ground chuck, breaking the meat into really fine bits with a metal spatula. Brown until the beef starts to form a crust and most of the juices have evaporated.
Sprinkle 2 tablespoons of the taco seasoning over the beef. Add water and cook until all the water has evaporated and the meat starts to sizzle. Keep breaking up the beef into the smallest pieces possible using the metal spatula.
Place a bowl underneath a mesh strainer and pour the beef into the strainer to strain out the excess oil. Discard the oil.
Heat the filo cups according to the package directions. Cool.
Place 1 teaspoon of the beef on the bottom of the filo cups. Spread a teaspoon of the guacamole over the beef as you would icing on a cake. Add 1 teaspoon of the shredded cheese, and top with a touch of salsa. Add one small cilantro leaf on the top for garnish.