Wonton Taco Cups

We are back to school and need quick, kid-approved dinners!

Ingredients

• 1 pound ground beef
• 1 ounce packet of taco seasoning
• ½ cup chunky salsa 
• 24 wonton wrappers
• 1 cup shredded Mexican blend cheese

Optional toppings:

• Diced tomatoes, sour cream, diced red onion, chopped cilantro, taco sauce

Instructions

• Preheat the oven to 400°F and spray a 12-cup muffin pan with nonstick spray.
• In a large skillet over medium heat, add ½ tablespoon of oil (if using) and allow it to heat for about 1 minute. Note: If your meat has some fat in it, skip the oil, but if it is lean, I suggest using the oil.
• Once the oil is shiny and moves easily about the pan, add 1 pound of ground beef, breaking it into crumbles as it browns.
• Once cooked, drain any excess grease from the pan and stir in 1 ounce packet of taco seasoning and ½ cup chunky salsa. Note: you are not adding any additional water, as it states on the taco packet - the salsa provides enough liquid.
• Remove from heat and set aside.
• Place 2 wonton wrappers overlapping to fill each cup in the muffin tin (I try to put them at an angle to each other). If you have large wonton wrappers, you can add one as long as it covers the whole cup and hangs over a bit.
• Fill each wonton cup with the ground beef mixture, about 2 Tablespoons each. To make this easier, you can use a spring-loaded cookie scoop.
• Bake uncovered for 10 minutes or until the wonton wrappers are toasted and lightly browned. The filling is cooked already, so we are just baking the wonton wrappers.
• Once done, immediately top each wonton with shredded cheese. Doing it while warm will help it melt.
• Then top with your favorite taco toppings!