If you’ve been to my house for any gathering, I make no secret that my favorite foods don’t require utensils. Give me a good chip/dip combo or charcuterie board for just about any meal.
This affection for finger foods surely dates back to my childhood, on the pier in San Diego eating fresh Pacific shrimp and learning in grade school how to make my own wonton.
Last week, to celebrate the Chinese New Year and introduce my kids to the wonders of deep fried veggie packets, we made a big plate of chicken wonton. They were a hit. But I was left with about 30 extra wonton wrappers.
I’d been mulling what to do with them when I came across this recipe for wonton tacos.
There’s nothing I don’t like about taco night at our house. No complaints about the meal ever. So I was dubious taco night could be improved…until these little delights popped out of the tray and into my mouth.
They were fun to make and fun for all of us to eat.
Here’s the recipe for Wonton Tacos:
- 1 lb ground beef, browned and simmered in taco seasoning (This would also be great with ground turkey)
- 24 wonton wrappers
- Shredded cheese
- Salsa and/or taco sauce
- Sour cream and your favorite toppings (To my son’s dismay, we were out of lettuce, so I lightly sauteed some shredded cabbage, which went great with the wonton shell)
Preheat oven to 425 degrees. Gently nest 24 wonton wrappers in mini muffin tin. Add about a tablespoon of the ground meat. Top with a pinch of shredded cheese. Bake for 5-8 minutes until cheese is melted and edges of wonton begin to brown. Plate and serve as is or with your favorite taco toppings.
Virtual Farmgirl 