Easy Taco Salad Cups

Simple Taco Salad Cups remove a page from my record-breaking fave canapé playbook: swap tortilla shells for wonton cups. The wontons give the gathering ideal size to serving, while likewise keeping up that fundamental smash of an exemplary taco bowl. 

I've decided on ground meat with taco flavoring, cheddar, and a spot of guac and salsa, however you could top off these handheld snacks with any taco fillings, including carnitas (this fast Instant Pot formula is my go-to), carne asada or ground turkey. 

The best part is that you can make the taco cups a day ahead of time and set up the entirety of your fillings at that point collect them directly before serving. It's a gathering in your mouth and in your grasp!

INGREDIENTS

• 12 wonton wrappers
• Cooking spray
• 1 Tablespoon vegetable oil
• 1/3 cup ground beef or turkey
• 2 teaspoons taco seasoning
• 1/2 cup shredded Mexican cheese blend
• 1 cup finely shredded iceberg or romaine lettuce
• 1/2 cup homemade or store-bought guacamole
• 1/2 cup homemade or store-bought salsa
• 1/4 cup sour cream

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Arrange the wonton wrappers in a 12-cup muffin pan then spray them lightly with cooking spray.
3. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
4. Add the vegetable oil to a medium sauté pan set over medium-low heat. Add the ground meat and cook it, breaking it apart with a spatula, until it is browned and cooked through. Add the taco seasoning and stir to combine then remove the pan from the heat.
5. Assemble the taco cups by diving the ground meat evenly among the wonton cups. Top the ground beef with the shredded cheese, shredded lettuce, and a dollop of guacamole, salsa and sour cream then serve.

Adapted from HERE