Appetizer Taco Salads

Beverley Williams


These are a frequently requested appetizer for get togethers.


☆☆☆☆☆ 0 votes

20 Min
30 Min
Stove Top


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

How to Make Appetizer Taco Salads


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