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appetizer taco salads

Beverley1991 avatar
Recipe by
Beverley Williams
@Beverley1991
San Antonio, TX

These are a frequently requested appetizer for get togethers.

yield 8 -12
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For appetizer taco salads

  • 24
    2 in. round wonton wrappers
  • cooking spray
  • 1 lb
    ground beef
  • 1 c
    refried beans
  • 1/4 c
    whole kernel corn
  • 1/4 c
    black beans, rinsed and drained
  • 1/2 c
    diced tomato
  • 4 Tbsp
    slice black olives
  • 3 c
    shredded romaine lettuce
  • 1 c
    shredded mexican blend cheese
  • 1/2 c
    sour cream
  • 1 (6 oz.) can
    tomato paste
  • 1 1/2 Tbsp
    minced onion
  • 1 1/2 Tbsp
    chili powder
  • 1 tsp
    garlic powder
  • 1/4 tsp
    white pepper
  • 1/4 tsp
    cumin
  • 1/4 tsp
    turmeric, ground
  • 1/2 tsp
    paprika
  • 1/4 tsp
    cayenne

How To Make appetizer taco salads

  • 1
    Preheat oven to 350 degrees.
  • 2
    Spray 2 12 cup muffin tins with cooking spray.
  • 3
    Carefully place a wonton wrapper in each cup. Be sure to form a bowl.
  • 4
    Bake for 8 to 10 minutes or until golden brown.
  • 5
    in a skillet, brown the beef with the onion. Drain the grease.
  • 6
    Add the tomato paste, chili powder, garlic powder, turmeric, white pepper, paprika, cumin and cayenne. Stir to mix well.
  • 7
    Simmer 15 minutes, stirring occasionally.
  • 8
    Add the black beans, corn and refried beans and stir to mix well.
  • 9
    Heat for 5 minutes or until heated through.
  • 10
    Spoon evenly into the prepared shells.
  • 11
    Top with the diced tomato, shredded lettuce, olives,and shredded cheese.
  • 12
    Divide the toppings evenly for each salad.
  • 13
    Drizzle with the sour cream. I use a piping bag with a small opening. Serve immediately.
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Categories & Tags for Appetizer Taco Salads:

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