Appetizer Taco Salads
2 photos of Appetizer Taco Salads Recipe
Rating:
☆☆☆☆☆ 0 votes0
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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
How to Make Appetizer Taco Salads
- 1Preheat oven to 350 degrees.
- 2Spray 2 12 cup muffin tins with cooking spray.
- 3Carefully place a wonton wrapper in each cup. Be sure to form a bowl.
- 4Bake for 8 to 10 minutes or until golden brown.
- 5in a skillet, brown the beef with the onion. Drain the grease.
- 6Add the tomato paste, chili powder, garlic powder, turmeric, white pepper, paprika, cumin and cayenne. Stir to mix well.
- 7Simmer 15 minutes, stirring occasionally.
- 8Add the black beans, corn and refried beans and stir to mix well.
- 9Heat for 5 minutes or until heated through.
- 10Spoon evenly into the prepared shells.
- 11Top with the diced tomato, shredded lettuce, olives,and shredded cheese.
- 12Divide the toppings evenly for each salad.
- 13Drizzle with the sour cream. I use a piping bag with a small opening. Serve immediately.
