If you love tacos and Mexican food you will love these mini Taco Cups! All the goodness of a taco packed into a bite size nibble! These are best cooked and served pretty promptly although we enjoyed ours room temperature! Top with jalapeños and hot sauce for extra spice!
C R I S P Y T A C O C U P S
Wonton shells (found in the produce section near refrigerated dressings and kimchi)
1 pound ground beef
1 packet taco seasoning
1 can refried beans
8 oz shredded sharp cheddar cheese
Pico de Gallo
3-4 Green onions sliced
Brown ground beef until no longer pink. Add in taco seasoning and water and let cook down. Stir in one cup Pico de Gallo and set aside.
In a bowl combine refried beans and one cup shredded cheddar cheese.
In a mini muffin tin press each wonton wrapper down to make a cup. Scoop in a spoonful of ground beef, followed by a spoonful of the refried beans mixture. Do this in all the wontons. Then sprinkle the top of each wonton with more cheddar cheese.
Bake at 350 degrees about 15-20 minutes. Keep an eye on them because the wontons can burn easily but you want the bottom cooked through. Remove from the oven when cheese is bubbly and edges light brown.
Top with pico de Gallo, shredded lettuce, chopped green onions and sour cream . I drizzled ours with Trader Joe’s Green Dragon sauce as well.
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