appetizer taco salads
These are a frequently requested appetizer for get togethers.
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
8-12 serving(s)
Ingredients
- 24 - 2 in. round wonton wrappers
- - cooking spray
- 1 pound ground beef
- 1 cup refried beans
- 1/4 cup whole kernel corn
- 1/4 cup black beans, rinsed and drained
- 1/2 cup diced tomato
- 4 tablespoons slice black olives
- 3 cups shredded romaine lettuce
- 1 cup shredded mexican blend cheese
- 1/2 cup sour cream
- 1 (6 oz.) can tomato paste
- 1 1/2 tablespoons minced onion
- 1 1/2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon turmeric, ground
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
How To Make appetizer taco salads
-
Step 1Preheat oven to 350 degrees.
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Step 2Spray 2 12 cup muffin tins with cooking spray.
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Step 3Carefully place a wonton wrapper in each cup. Be sure to form a bowl.
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Step 4Bake for 8 to 10 minutes or until golden brown.
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Step 5in a skillet, brown the beef with the onion. Drain the grease.
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Step 6Add the tomato paste, chili powder, garlic powder, turmeric, white pepper, paprika, cumin and cayenne. Stir to mix well.
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Step 7Simmer 15 minutes, stirring occasionally.
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Step 8Add the black beans, corn and refried beans and stir to mix well.
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Step 9Heat for 5 minutes or until heated through.
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Step 10Spoon evenly into the prepared shells.
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Step 11Top with the diced tomato, shredded lettuce, olives,and shredded cheese.
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Step 12Divide the toppings evenly for each salad.
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Step 13Drizzle with the sour cream. I use a piping bag with a small opening. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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