Wonton Tacos

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     When I first saw the wonton chicken taco I wasn’t sure if it looked delicious or weird.  After staring at the recipe for several weeks I decided to go for it.  The wontons are placed in a muffin tin and are then filled with taco ingredients.  I substituted ground beef for chicken and added in pepper, tomato, cheese, and cilantro. 

      The result was a crispy shell bursting with flavor.  We made a meal out of them by serving them with rice and beans but I also think they would make an amazing game day snack.  The tacos are bite sized, easy to eat, and very filling.  This will definitely be on the menu a lot during football season.

Wonton Tacos (adapted from Stick a Fork In It)
16 wonton wrappers
3/4 pound lean ground beef
2 t. cumin
2 cloves garlic, minced
1 . salt
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 tomato, chopped
1/3 c. Pepper Jack cheese
2 green onions, chopped
2 T. cilantro, finely chopped

shredded lettuce, salsa, sour cream

1.  Preheat the oven to 400 degrees.  Spray a mini muffin tin with cooking spray.

2.  Place the wonton wrappers in the mini muffins cups, gently folding the wrapper slightly so that they fit.  Set aside.

3.  In a large skillet cook the ground beef, cumin, garlic cloves, and salt.  Cook for 10 minutes or until heated through.
4.  Put a spoonful of ground beef into each wonton cup then top with green pepper, red pepper, tomato, Pepper Jack cheese, green onion, and cilantro.

5.  Cook for 8-10 minutes or until the wontons are golden brown.  Remove from oven and top with lettuce, salsa, and sour cream.

Note:  Cooked, shredded chicken can be used in place of the ground beef in this recipe in order to make chicken wonton tacos.

This post linked to:
Foodie Friday, Shine on Friday


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