Tuesday, August 2, 2016

Mini Salsa Taco Salads


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!


Mini Salsa Taco Salads
Yields 12 mini taco salads
WW PP=2
Cal 68, Fat 3.5g, Carbs 1.9g, Protein 7.3g

Ingredients
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!

1 comment:

  1. Hi Bridget,
    What a great little appetizer, we will love using these for parties! Thanks so much for sharing with Full Plate Thursday today. Have a great day and come back soon!
    Miz Helen

    ReplyDelete

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