This recipe is a new spin on an old classic, the taco salad. Best made in a large taco shell bowl, this meal can be messy to eat and hard to share. Now you can make them in bite-sized individual portions perfect as a party snack or appetizer. The best part of this recipe is how easy it is to make and transport if you have to take your dish with you.
Start off with a 12-cup muffin tin that is coated in non-stick spray. Also, preheat your oven to 350 Fahrenheit. Then put a wonton wrapper in each individual cup. Press it down carefully so the edges are touching the pan and there is room in the middle. To get them to harden, place them in the oven for 8-10 minutes. When you take your mini taco shells out of the oven they should be golden brown and stiff to the touch.
The next step is to add the canned taco beef filling into each little shell. One or two spoonful should be enough. You want the filling to fill the whole shell but leave room at the top for the final ingredients. There are a variety of different toppings you could use for your mini taco salads. The classics are shredded lettuce, tomatoes and shredded cheese, all added on top on the beef filling. You can also add jalapenos, olives, salsa and even guacamole.
This dish can be served immediately after. If you are making this snack for a party at your house, you could even turn it into a taco salad bar. Simply, prepare the mini taco salads but instead of putting on the topping, leave the toppings out along with the salads for your guests to customize themselves.