Mexican is always a success in our house. Mom and dad can’t get enough of it and the kids also love it.
I get tired of making the same thing over and over again. It seems like every week we’re having the same old tacos and burritos. I get bored fast with food and want to switch it up.
I love pretty much love anything bite size so when I saw a couple different takes on taco cups I thought I needed to give it a try and create my own.
I absolutely love this version of them. Southwestern and Tex-mex are my jam. What I love best about them is the fact that everyone like them. That makes it a winner in my book.
If you don’t like beans or corn, just simply omit them. Sometimes I do half with and half without just to mix it up a bit.
Top these babies with your favorites like guacamole, jalapenos, sour cream, salsa, or green onions. Serve them for dinner or at a party. The diversity in them is endless.
I hope you enjoy them as much as I do and make taco Tuesday a little more exciting with this twist on the plain old tacos.
- 1 1/2 lbs ground beef
- 1 can rotel do not drain
- 1 cup shredded cheddar plus extra for topping
- 1 can black beans drained & rinsed
- 1 can corn no salt added, drained
- 1 yellow onion diced
- 1 package taco seasoning
- 1 package wonton wrappers
- toppings: green onions, jalapenos, guacamole, sour cream, salsa
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preheat oven to 375.
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spray muffin tins with oil even in the tin is nonstick. Place 1 wonton wrapper in each muffin tin.
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brown ground beef with onions. Drain and add seasoning.
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add rotel, beans, corn, and 1 cup of shredded cheddar.
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fill each wonton with filling. Top with remaining cheese and put in the oven. Cook for 11-15 minutes till tops of wrappers are brown and crispy.
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Let wrappers sit for 5 minutes until they are cool enough to handle. Place on a plate and top with your favorite toppings.
