I know I've mentioned this before but I love love love wonton wrappers! I've made so many fun meals with them. The possibilities are endless when it comes to wonton recipes. These mini taco salads were a great change from regular old taco salad. My husband and I both like different toppings on tacos so it was nice to be able to customize our own. They would make a great appetizer too!
Yields 12 mini taco salads
Cal 68, Fat 3.5g, Carbs 1.9g, Protein 7.3g
12 wonton wrappers
12 oz lean ground beef or turkey (I used Purdue extra lean ground turkey)
1 taco seasoning packet
1/2 cup reduced fat shredded cheddar cheese
1 bag shredded lettuce
1 tomato, chopped
1/3 cup salsa
1/3 cup light sour cream
Green Onions, Sliced Olives, Black Beans, Cilantro or any other toppings of your choice
Pre-Heat oven to 375 degrees
Lightly spray a 12 cup muffin tin with cooking spray. Push two wonton wrappers into the bottom of each of the 12 sprayed muffin cups. Bake wonton shells for 18-20 minutes or until golden brown and crispy.
While the wonton's are baking cook your ground beef/turkey add the seasoning mix and set aside. Assemble as you would a normal taco salad. Adding your lettuce, ground beef, cheese, tomatoes and whatever additional toppings of your choosing. Drizzle the top of each salad with the salsa dressing. Enjoy!
I made a simple salsa dressing by combining the salsa and sour cream together and drizzled it on top of each mini taco bowl. Enjoy!