appetizer taco salads

How To Make appetizer taco salads

• 1

  Preheat oven to 350 degrees.
• 2

  Spray 2 12 cup muffin tins with cooking spray.
• 3

  Carefully place a wonton wrapper in each cup. Be sure to form a bowl.
• 4

  Bake for 8 to 10 minutes or until golden brown.
• 5

  in a skillet, brown the beef with the onion. Drain the grease.
• 6

  Add the tomato paste, chili powder, garlic powder, turmeric, white pepper, paprika, cumin and cayenne. Stir to mix well.
• 7

  Simmer 15 minutes, stirring occasionally.
• 8

  Add the black beans, corn and refried beans and stir to mix well.
• 9

  Heat for 5 minutes or until heated through.
• 10

  Spoon evenly into the prepared shells.
• 11

  Top with the diced tomato, shredded lettuce, olives,and shredded cheese.
• 12

  Divide the toppings evenly for each salad.
• 13

  Drizzle with the sour cream. I use a piping bag with a small opening. Serve immediately.
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