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Mini Taco Salad Cups

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Mini Taco Salad Cups

These mini taco salad cups are a party-friendly appetizer for kids and adults alike. They're ready to eat in less than 30 minutes.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 12
Baking Temp 350°F

Equipment

  • Standard 12-cup muffin pan
  • Nonstick cooking spray
  • Medium skillet

Ingredients

  • 12 wonton wrappers
  • 1 tablespoon vegetable oil
  • 4 ounces lean ground beef
  • ½ cup shredded Mexican blend cheese
  • 1 cup finely shredded lettuce
  • ½ cup store-bought or homemade guacamole
  • ½ cup store-bought or homemade salsa
  • ¼ cup sour cream

Instructions

Prepare the wonton cups

  • Preheat oven to 350°F.
  • Arrange the wonton wrappers in a 12-cup muffin pan; then spray them lightly with cooking spray.
  • Bake wonton cups for 5 minutes; remove from oven and set aside.

Prepare the ground beef

  • Add the vegetable oil to a medium skillet and heat over medium heat.
  • Add ground beef and cook, breaking it apart with a spatula, until browned and cooked through.
  • Stir in the taco seasoning and remove from heat.

Assemble and Enjoy!

  • Assemble the taco cups by dividing the taco meat evenly among the wonton cups.
  • Top the meat with the shredded cheese, shredded lettuce, and a dollop of guacamole, salsa and sour cream.
  • Serve immediately.
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