Appetizer Taco Salads

Beverley Williams


These are a frequently requested appetizer for get togethers.

☆☆☆☆☆ 0 votes
20 Min
30 Min
Stove Top


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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
1/4 tsp
turmeric, ground
1/2 tsp
1/4 tsp

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.

Printable Recipe Card

About Appetizer Taco Salads

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

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