These were really yummy and super easy. I wasn’t able to find the salad kit so I just made my own taco ranch and made a mix of my own cheese. I liked the idea of using the dressing on the chicken was a nice change of pace to the normal taco seasoning and the bowls were super easy to make and looked so cute.
TOP TIPS:
Go light on the filling otherwise you won’t have space for the second layer shell. I had to add a small square to the middle of the cup to create a second layer… but not enough of the edge to give more ‘crunch’ … good stuff… also used guacamole:-)!
I added a couple tablespoons of spicy nacho cheese to the meat mixture. My family loved the change!!
We make it with chicken fajita mix instead, make them more like enchilada cups. Super tasty still.
Super good,you should make this when you have left over taco meat and cheese.
Ingredients
1 lb of browned and drained lean ground beef.
1 envelope (3 tbsps) of taco seasoning.
1 (10 oz) can of Rotel diced tomatoes and green chiles.
1 ½ cups of sharp shredded cheddar cheese.
24 wonton wrappers.
Directions
In a bowl, mix together the beef, taco seasoning and tomatoes until well combined.
In generously sprayed standard size muffin tin, line the wonton wrappers and place 1 ½ tbsps of the taco mixture in each one.
Top the taco mixture with 1 tbsp of cheese, press down and add a second layer of wonton wrapper, taco mixture and cheese on top.
In a preheated oven to 375° bake for 11 to 13 minutes and enjoy!
Easy, peasy and cheesy! You won’t believe how good these taco cups are unless you get a bite! Give it a shot, you will love it.
From: allrecipes.com
