When I saw this recipe of making Tacos in a muffin pan, it caught my attention. I wish I could recall where I saw it but it had stayed with me and finally I decided to try it out. I had to depend on my memory for the ingredients but hey a taco is really not that difficult to figure out. What I did remember was the use of wonton wrappers and tortilla chips. I made half with the chips and half without. I liked it better without because the wontons get crispy enough. I also experimented by filling half with refried beans and half with regular baked beans . I must say they both were delicious. These are easy and with a salad made an eye appealing great meal. The leftovers (and as you all know I am not a leftover gal) were just as tasty after being heated. Will they replace my yummy regular tacos. Never. But did they spice up my dinner with a bit of delicious change. Yes. So give these a go, especially if you have children. They will love it.
1 pound ground beef
3 TBS any taco seasoning mix
2/3 cups water
24 wonton wrappers
1 (16 ounce) can refried beans or you can use baked beans but not the liquid
24 tortilla chips ( optional )
1 to 2 cups shredded cheddar cheese
optional toppings: sour cream, salsa, diced tomatoes, cilantro, onion
Preheat the oven to 375°F. Spray 12 muffin cups with cooking spray.
Brown beef in a skillet and then drain off the fat. Add the taco seasoning mix and water and simmer for about 5 minutes or until most liquid evaporates. Set aside.
Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 tbsp of taco meat and 1 tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.
Bake for 15-18 minutes or until golden brown. Watch carefully.
Remove taco from tin and top with your favorite toppings (i.e. sour cream, salsa, diced tomatoes, onion, or cilantro).
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