Okay, I think I’ve found something awesome to blow the taco bite fails from last month out of the water. It’s these Crunchy Taco Bites from Kevin and Amanda. They are definitely easier AND yummier (is that a word?). One adjustment I might make…after mixing the drained beef, taco seasoning, and rotel together, I would drain all of the excess liquid out of the mixture. Definitely good for a spin on your typical taco night, for a game day treat, or for a party with heavy appetizers. It looks like you put a lot of effort into it, but that’s just not true. My favorite kind of recipe.
By the way…what’s up with the sun going down at 4pm?! I can’t handle this daylight savings business. My kitchen is dark WAY before my family is ready for dinner. But I digress…
1 lb. lean ground beef, browned & drained
1 envelope (3 tbsp.) taco seasoning
1 (10oz) can of Rotel diced tomatoes and green chiles (I use the mild kind)
1 1/2 c. sharp cheddar cheese, shredded (or Mexican blend)
24 wonton wrappers
Preheat your oven to 375°. Coat a standard sized muffin pan with nonstick cooking spray.
Combine cooked and drained beef, taco seasoning, and Rotel in a mixing bowl. Stir to combine and drain out any remaining liquid. Line each cup of a standard muffin tin with 1 wonton wrapper. Fill with 1.5 tablespoons of meat mixture and top with cheese. Press down and add another wonton wrapper layered with meat mixture and cheese. Bake at 375° for 11-13 minutes until edges are golden. Top with sour cream, cilantro, or whatever makes you happy : )
Makes 12 taco cups (3-4 servings). Each serving is a good 4 bites, so if you want a smaller bite, try it in a mini muffin tin with only one layer!
* See this and other recipes when you follow me on Pinterest.