WONTON TACO CUPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 12 taco cups
Number Of Ingredients 12
Steps:
- For the wonton cups: Preheat the oven to 375 degrees F.
- Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed.
- In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes.
- For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro.
WONTON TACO SALAD CUPS
These wonton cups have all the flavors of a taco salad in one bite! Customize your taco cups with your favorite salsas and toppings!
Provided by Valerie Bertinelli
Categories appetizer
Time 30m
Yield 24 taco cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F and spray a 24-cup mini muffin tin with nonstick cooking spray.
- Delicately press the wonton skins into the mini muffin tin, being sure to make the base of the wonton skin is flat (this will ensure that the taco cup will stand flat when you remove them from the pan). Spray the wontons lightly with nonstick cooking spray and transfer them to the oven to bake until they are golden brown and crisp, 7 to 10 minutes.
- In the meantime, heat a nonstick pan over medium-high heat. Add the olive oil and swirl to coat the pan. Add in the onion and sauté until translucent, about 4 minutes. Add in the garlic and stir to combine. Add in the turkey, breaking up with a wooden spoon. Next add in the chili powder, cumin, dried oregano, smoked paprika, and salt. Cook, stirring frequently, until the turkey is cooked through, about 5 to 7 minutes.
- To assemble, keep the taco cups in the mini muffin tin (this will help with any unstable taco cups). Add a little cheese to each of the taco cups, then top them with the ground turkey mixture. Next add your desired toppings such as shredded lettuce, diced avocado, salsa, sour cream, pickled jalapeños, and chopped cilantro.
- Transfer the taco cups to a platter and serve.
CHICKEN WONTON TACOS
Light and tasty, these make a great appetizer or a quick and easy main dish! Kids love them! Finally a dish that makes use of ground chicken but not so far-fetched. I bake the wonton wrappers to save time and it eliminates most of the fat. Although time-consuming, you can fry wrappers in sesame or olive oil for the extra flaky shells, folded in a triangle for about 1 minute on each side. I loved the ones at Applebee's® and decided to attempt a home version. I was extremely pleased with the healthier version! Top tacos with cilantro, red onion, or sweet onion, if desired. Serve lime wedges on the side.
Provided by OdaMae
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h30m
Yield 7
Number Of Ingredients 10
Steps:
- Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover skillet, reduce heat to low, and simmer.
- Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
- Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 21.1 g, Cholesterol 43.8 mg, Fat 9.7 g, Fiber 2.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 754.8 mg, Sugar 7 g
TACO WON TON'S
It's a mini taco! Spiced ground beef & cheese enclosed in a crunchy shell. Use whatever combination of meat & cheese you like. This is what I had on hand. Filling to wrapper ratio is not approximate. If you have extra of either just freeze for later use. Prep time includes refrigeration.
Provided by Divalicious 808
Categories Lunch/Snacks
Time 1h15m
Yield 24-36 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef & drain.
- Add taco seasoning & salsa. Simmer for 5 minutes. Remove from heat & let cool. Refrigerate for 30 minutes (mixture is easier to work with after being refrigerated). Not necessary, but works for me.
- Add shredded cheese & green onion. Mix well.
- Lay out six wrappers at a time & keep the rest under a damp paper towel to prevent from drying out.
- Fill each wrapper with about a tablespoon of filling (don't overstuff).
- Dampen the edges of wrapper with water or egg wash. Fold over forming a triangle.
- Push out any air and pinch edges to properly seal.
- These may be frozen at this point. Lay on a tray in a single layer. Freeze. Then transfer to a freezer bag. When ready fry from frozen.
- Heat oil in deep fryer or can shallow fry in skillet until golden brown and crisp.
- Serve immediately with extra salsa & sour cream for dipping.
Nutrition Facts : Calories 34.7, Fat 1.9, SaturatedFat 0.8, Cholesterol 12.3, Sodium 44.9, Carbohydrate 0.3, Fiber 0.1, Sugar 0.2, Protein 3.9
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WONTON TACOS - SIZZLING EATS
From sizzlingeats.com
Reviews 2Category DinnerCuisine MexicanTotal Time 30 mins
- Add wonton wrappers (2 each) to muffin tins. You might have to do two rounds depending on your oven capacity.
TACO WONTONS - COPYKAT RECIPES
From copykat.com
5/5 (1)Total Time 30 minsCategory AppetizerCalories 455 per serving
- Cook ground meat until done, add taco seasoning mix. Prepare an egg wash by combining 1 egg and 1 tablespoon of water in a small dish and whisk together well. In a large pot heat oil to 350 degrees.
- You can use a smaller pot and save on oil as well. I sometimes don't even bother with a deep fryer, I grab a 3 or 4-quart pot, add oil, fry in a normal everyday pot.
- To assemble the wontons take 1 wonton wrapper, about 2 teaspoons of ground meat and place into the wonton, fold the wonton wrapper over, brush the edges of the wonton with the egg wash, and fold over the wonton. Deep fry until golden and they float.
- The best judge for deep frying is the color and the fact that it is floating in the oil. Serve up your taco wontons with condiments that you enjoy. Shredded cheese over these and popping them into the oven and turning them into nachos is very popular at my house. So is dipping them into your favorite toppings.
WONTON TACO CUPS RECIPE - EASY WONTON TACO CUPS
From eatingonadime.com
4.8/5 (18)Total Time 24 minsCategory Appetizer, Main CourseCalories 225 per serving
- Pre-heat the oven to 375. Lightly mist 24 cups in a mini muffin tin with cooking spray and set aside.
- Brown ground beef/turkey. Add onion and taco seasoning, and let onions get soft. Then add the tomatoes, water, and beans.
- Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon some of the meat/beans mixture into each cup (using about half the total mixture). Sprinkle each cup with the shredded cheese. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
- Bake for 14 minutes until golden brown. Let cool 5 minutes before removing from muffin tin. Run a knife around each muffin and then they should easily slide out.
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