Appetizer Taco Salads

Beverley Williams

By
@Beverley1991

These are a frequently requested appetizer for get togethers.


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Serves:

8-12

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

24
2 in. round wonton wrappers
cooking spray
1 lb
ground beef
1 c
refried beans
1/4 c
whole kernel corn
1/4 c
black beans, rinsed and drained
1/2 c
diced tomato
4 Tbsp
slice black olives
3 c
shredded romaine lettuce
1 c
shredded mexican blend cheese
1/2 c
sour cream
1 (6 oz.) can(s)
tomato paste
1 1/2 Tbsp
minced onion
1 1/2 Tbsp
chili powder
1 tsp
garlic powder
1/4 tsp
white pepper
1/4 tsp
cumin
1/4 tsp
turmeric, ground
1/2 tsp
paprika
1/4 tsp
cayenne

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Mexican