Appetizer Taco Salads

Name: Appetizer Taco Salads
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8-12
Cuisine: Mexican
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

By Beverley Williams
@Beverley1991

These are a frequently requested appetizer for get togethers.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

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
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How to Make Appetizer Taco Salads

Step-by-Step

Preheat oven to 350 degrees.
Spray 2 12 cup muffin tins with cooking spray.
Carefully place a wonton wrapper in each cup. Be sure to form a bowl.
Bake for 8 to 10 minutes or until golden brown.
in a skillet, brown the beef with the onion. Drain the grease.
Add the tomato paste, chili powder, garlic powder, turmeric, white pepper, paprika, cumin and cayenne. Stir to mix well.
Simmer 15 minutes, stirring occasionally.
Add the black beans, corn and refried beans and stir to mix well.
Heat for 5 minutes or until heated through.
Spoon evenly into the prepared shells.
Top with the diced tomato, shredded lettuce, olives,and shredded cheese.
Divide the toppings evenly for each salad.
Drizzle with the sour cream. I use a piping bag with a small opening. Serve immediately.