Appetizer Taco Salads
2 photos of Appetizer Taco Salads
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Serves:
8-12
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
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242 in. round wonton wrappers
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·cooking spray
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1 lbground beef
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1 crefried beans
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1/4 cwhole kernel corn
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1/4 cblack beans, rinsed and drained
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1/2 cdiced tomato
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4 Tbspslice black olives
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3 cshredded romaine lettuce
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1 cshredded mexican blend cheese
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1/2 csour cream
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1 (6 oz.) can(s)tomato paste
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1 1/2 Tbspminced onion
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1 1/2 Tbspchili powder
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1 tspgarlic powder
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1/4 tspwhite pepper
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1/4 tspcumin
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1/4 tspturmeric, ground
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1/2 tsppaprika
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1/4 tspcayenne
How to Make Appetizer Taco Salads
- 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.
