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 :

1. Preheat the oven to 350°F.
2. Arrange the wonton wrappers in a 12-cup muffin pan then spray them lightly with cooking spray.
3. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
4. 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.
5. 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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