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.
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.