Spicy Wonton Taco Bowls-The Little Shop of Olive Oils

Spicy Wonton Taco Bowls


  • 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


  • 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.
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