wonton wrapers into crispy cups
A mufin tin turns
MINI TACO CUPS
PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 12
Cooking spray 12 square wonton wrappers ½ lb 93% lean ground beef ½ tsp sweet paprika ½ (16 oz) can refried beans
1 cup shredded Cheddar cheese Chopped lettuce or tomato, diced avocado, olives, or other garnishes (optional)
STEP 1 Preheat oven to 350°F. Coat a 12-cup muffin tin with the cooking spray. Line each cup with 1 wonton wrapper. Bake 8–10 min., until lightly brown. STEP 2 Meanwhile, heat a 10-inch nonstick skillet on medium. Add the beef and paprika. Season with salt and pepper. Cook 5–7 min., until beef is browned, breaking up meat with the back of a wooden spoon. Stir in the beans until combined. Remove from heat. STEP 3 When the wonton cups are cooked through, divide the taco mixture among cups. Top cups with the cheese. Bake 8–10 min., until cups are golden brown. Top with the garnishes, if desired. Serve immediately or let cool and store in the refrigerator to pack for school lunches.
PER SERVING: 100 CALORIES, 4G FAT, 3G SATURATED FAT, 22MG CHOLESTEROL, 165MG SODIUM, 7G CARBOHYDRATE, 1G FIBER, 0G SUGAR, 8G PROTEIN
SAVORYONLINE.COM SEPTEMBER 2024 33
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