Appetizer Taco Salads

2
Beverley Williams

By
@Beverley1991

These are a frequently requested appetizer for get togethers.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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.

About Appetizer Taco Salads

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