Easy Taco Salad Cups
I often gravitate towards the miniature version of traditionally not-so-miniature foods. Upload to the fact that they’re made in a muffin tin and I pretty plenty can’t face up to mini/tiny/chunk-length iterations of the whole thing from Oatmeal Cups and Egg desserts to Cheesecake Brownie Bites and Pizza wallet.
Easy Taco Salad Cups take a page out of my all-time fave appetizer playbook: swap tortilla shells for wonton cups.
The wontons provide the birthday celebration-perfect size for serving, whilst additionally retaining that necessary crunch of a traditional taco bowl.
I’ve opted for ground beef with taco seasoning, cheese, and a dollop of guac and salsa, but you could replenish those handheld snacks with any taco fillings, together with carnitas (this quick instantaneous Pot recipe is my cross-to), carne asada or ground turkey.
Exceptional of all, you can make the taco cups a day in advance and put together all of your fillings then gather them proper earlier than serving. It’s a party for your mouth and in your hand!
INGREDIENTS :
- Cooking spray
- 1 Tablespoon vegetable oil
- 12 wonton wrappers
- 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.
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