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
-
1Preheat oven to 375 F and spray a standard size 12 cup muffin tin with cooking spray.
-
2Press a wonton wrapper into each muffin tin cup and set aside.
-
3In a skillet over medium high heat brown and crumble the turkey.
-
4When 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).
-
5Cook the mixture for another 2-3 minutes.
-
6While the taco filling is cooking whisk together all of the ingredients for the Greek Yogurt Chili Sauce in a small bowl.
-
7Spoon a heaping tablespoon of the taco filling into each wonton cup and top with a little shredded cheddar cheese.
-
8Place the mini taco cups in the oven and bake for 7-8 minutes or until the edges of the wonton wrappers are golden brown.
-
9Remove from the oven and top with the Greek Yogurt Chili Sauce and any other additional toppings.
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