Ingredients:
- 24 wonton wrappers
- ½ -pound ground beef
- 1 tablespoon Jalapeno Premium Olive Oil
- ½ cup diced onions
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- ½ cup salsa
- Sour cream for garnish
- Optional toppings: green onions, diced tomatoes, sliced black olives, shredded lettuce
Instructions:
- Preheat your oven to 375ºF (190ºC). Lightly grease a standard muffin tin with jalapeño EVOO.
- Press a wonton wrapper into each muffin cup, shaping them to form a bowl.
- Bake the wonton wrappers for 5-7 minutes until they are golden and crisp. Remove from the oven and set aside.
- In a skillet over medium heat, add the jalapeño EVOO and diced onions. Sauté until the onions are translucent.
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula.
- Stir in the cumin, chili powder, paprika, garlic powder, salt, and pepper. Cook for another minute until the spices are well incorporated and fragrant.
- Assemble the taco bowls by spooning the beef mixture into each baked wonton cup.
- Top each with a sprinkle of shredded cheddar cheese and return them to the oven for 2-3 minutes, or until the cheese is melted.
- Remove from the oven and top each taco bowl with a spoonful of salsa.
- Garnish with a dollop of sour cream and a sprinkle of sliced green onions.
- Add any other optional toppings you desire.