How fun are these little Taco Cups made in a biscuit tin?? I don't think I'll ever discover another taco formula I adore more than these wonton tacos. They have twofold layers of crunchy taco shell, prepared meat, hot tomatoes, and gooey cheddar across the board immaculate nibble!
These crunchy taco cups are such a colossal hit since, I incline toward delicate tacos however Kevin lean towards crunchy tacos. So at whatever point we had taco night, we generally needed to make two various types of taco formula.
Be that as it may, this taco formula the best of the two universes. The outside is fulfilling fresh and crunchy, however within is delicate and melty! Exactly how I like it. We both cherished them!
Also try our recipe : VEGAN MUSHROOM BOURGUIGNON WITH POTATO CAULIFLOWER MASH #vegan #easy #potato #vegetarian #cauliflower
- 1 lb lean ground beef, browned and drained
- 1 envelope (3 tablespoons) taco seasoning
- 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
- 1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)
- 24 wonton wrappers
Instructions :
- Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
- Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
- Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.
Source : bit.ly/2MM4g7V
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