Mini Taco Cups

16 ingredients
9 steps

Ingredients

  • 12 whole Wonton Wrappers
  • 1 pound Lean Ground Turkey Or Beef
  • 13 cups Canned Or Cooked Black Beans, Rinsed And Drained
  • 13 cups Frozen Corn, Defrosted
  • 1- 1/2 teaspoon Chili Powder
  • 1/2 teaspoons Cumin
  • 1/2 teaspoons Kosher Salt
  • 1/4 teaspoons Garlic Powder
  • 1/2 cups Jarred Salsa
  • 1/2 cups Cheddar Cheese, Shredded
  • Tomatoes, Shredded Lettuce, Olives, Green Onions, And Green Chiles For Topping (optional)
  • 1/4 cups Plain, Non-fat Greek Yogurt
  • 1/4 teaspoons Chili Powder
  • 18 teaspoons Cumin
  • 18 teaspoons Kosher Salt
  • 1 teaspoon Lime Juice

Directions

  1. 1
    Preheat oven to 375 F and spray a standard size 12 cup muffin tin with cooking spray.
  2. 2
    Press a wonton wrapper into each muffin tin cup and set aside.
  3. 3
    In a skillet over medium high heat brown and crumble the turkey.
  4. 4
    When the turkey is cooked and no longer pink add in the remaining ingredients in the taco cup list (everything except the cheese and the optional toppings).
  5. 5
    Cook the mixture for another 2-3 minutes.
  6. 6
    While the taco filling is cooking whisk together all of the ingredients for the Greek Yogurt Chili Sauce in a small bowl.
  7. 7
    Spoon a heaping tablespoon of the taco filling into each wonton cup and top with a little shredded cheddar cheese.
  8. 8
    Place the mini taco cups in the oven and bake for 7-8 minutes or until the edges of the wonton wrappers are golden brown.
  9. 9
    Remove from the oven and top with the Greek Yogurt Chili Sauce and any other additional toppings.

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