My new obsession for appetizers involves using wonton wrappers. I really don’t know how I have gone so long without using them. My first experiment with them was making these delicious Tarragon Chicken Salad Wonton Cups. I loved having an edible vessel to hold my chicken salad, I mean who doesn’t love the idea of being able to eat the bowl your food comes in! I love that wonton wrappers are so versatile. You can use them to make savory appetizers, sweet desserts, or even an easy ravioli. They can be baked or fried depending on if you are being naughty or nice. Today’s recipe is for Mini Taco Cups and they are AH-MAZING!
I figured I would stick with the theme of appetizers that I started on Monday with these Asian Meatballs with Pineapple Slaw. Instead of doing an Asian appetizer, this time we are going south of the border. As you know by now I adore Mexican food and what better way to enjoy it than in appetizer form. When I’m making appetizers I like making things that are easy and hold up well. The Mini Taco Cups definitely fit the bill!
To make the taco cups I started by browning and crumbling some lean ground turkey. If you would prefer to use lean ground beef it would be equally delicious. Once the meat was browned I added in chili powder, cumin, garlic powder, salt, jarred salsa, black beans, and frozen corn. I tossed everything together and let it warm through. I then pressed 12 wonton wrappers into a standard size muffin tin until they formed a little bowl or cup to hold the filling. On a side note, be sure to spray the muffin tin with cooking spray otherwise the wonton wrappers will stick to it. Being the genius that I am on occasion, I didn’t and had a heck of a time trying to get them out. Don’t be a “genius” like I was. Once the wrappers are formed into the sprayed muffin tin, add a heaping tablespoon of the turkey filling to the wonton cup. Top the taco cups with shredded cheddar cheese and pop them in the oven for about 7 or 8 minutes or until the wontons get golden around the edges. Once they are baked, remove them from the muffin tin and top them with whatever taco toppings your heart desires.
I topped mine with fresh tomatoes and a delicious Greek yogurt chili sauce I whipped up while they were baking. The sauce is an simple combination of Greek yogurt, chili powder, cumin, salt, and lime juice. The sauce acts just like sour cream, but a little jazzed up. Other topping that would be delicious are black olives, green chiles, shredded lettuce, green onions, or even some pico de gallo. While the Mini Taco Cups are best when they are warm right out of the oven, they also taste great at room temperature. These taco cups are sure to please both adults and kids alike and are perfect for serving this weekend for a Labor Day BBQ or at one of this football season’s many tailgaiting parties!
For the Mini Taco Cups
For the Greek Yogurt Chili Sauce