"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tiny Taco Salad Recipe

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This recipe for Tiny Taco Salad, by , is from The Churchill Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karene Churchill

Category:
Category:

Ingredients:  
Ingredients:  
12 small square wonton wrappers
6 oz. extra lean ground beef
tsp. taco seasoning
cup refried beans
1 cups shredded lettuce
cup shredded Mexican blend cheese
2 tbsp. sliced black olives
6 tbsp. chunky salsa
cup sour cream

Directions:
Directions:
Preheat oven to 350. Spray a 12 cup muffin pan with nonstick spray.
Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Spray lightly with nonstick spray. Bake until lightly browned, about 8 minutes.
Heat a skillet sprayed with a nonstick spray to medium heat. Add beef and sprinkle with taco seasoning. Cook and crumble until fully cooked, about 5 minutes. Add beans, and cook and stir until hot, about 1 minute. Evenly fill wonton cups in this order: lettuce, beef-bean mixture, cheese, olives, salsa, and sour cream. Makes 12 servings.

Personal Notes:
Personal Notes:
These are delicious!

 

 

 

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