Skip the fork for your finger with party friendly recipes for Easy Taco Salad Cups
I am often interested in miniature versions of traditional foods that are not too mini. Add to the fact that they are made in muffin cans and I pretty much can't resist mini / small / bite iterations of everything from Oatmeal Cups and Egg Muffins to Cheesecake Brownie Bites and Pizza Pockets.
Easy Taco Salad Cups take one page of my favorite guidebook of all time: exchange skin tortillas with cup dumplings.
Wontons provide the perfect party size to serve, while also keeping the classic taco bowl gelatin necessary.
INGREDIENTS
- 12 wonton wrappers
- Cooking spray
- 1 Tablespoon vegetable oil
- 1/3 cup ground beef or turkey
- 2 teaspoons taco seasoning
- 1/2 cup shredded Mexican cheese blend
- 1 cup finely shredded iceberg or romaine lettuce
- 1/2 cup homemade or store-bought guacamole
- 1/2 cup homemade or store-bought salsa
- 1/4 cup sour cream
INSTRUCTIONS
Preheat the oven to 350°F.
Arrange the wonton wrappers in a 12-cup muffin pan then spray them lightly with cooking spray.
Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
Add the vegetable oil to a medium sauté pan set over medium-low heat. Add the ground meat and cook it, breaking it apart with a spatula, until it is browned and cooked through. Add the taco seasoning and stir to combine then remove the pan from the heat.
Assemble the taco cups by diving the ground meat evenly among the wonton cups. Top the ground beef with the shredded cheese, shredded lettuce, and a dollop of guacamole, salsa and sour cream then serve.
Easy Taco Salad Cups
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Oleh
srmo
