Layered Mexican Taco Cups
I hope everyone had a fabulous Christmas! The farm has been very wet this holiday season. At our Belleville farm, we have received over 5 inches of rain in the past week. Luckily the crops seem to be handling it okay at this point due to terraces in our fields. I hope you all are staying safe and dry wherever you are!! I am shifting gears at home from “large family gathering meal-planning” to smaller gatherings of friends visiting from out of town. I want to have some delicious appetizers for them when they drop by in between their various family events so I will be making these Taco Cups several times this week. I fell in love with this recipe when I saw a similar version in a magazine. Eckert’s classroom culinary educator, Lana, modified the recipe to include our Homemade Taco Seasoning recipe. Lana also tested various baking temps and times to produce crunchy, not soggy, wonton wrappers. The best part of serving this recipe is being able to showcase Eckert’s Famous Homemade Salsa and Guacamole along with it!! Our family and friends love Eckert’s Salsa, Guacamole and Fresh Fried Chips so they are staples around our house during the holidays.
If you are hosting out of town guests or New Year’s Guests, give this recipe a try.
Eat well this New Year! Angie
Layered Taco Cups:
- 1 pound lean ground beef, browned and drained
- 7 teaspoons Eckert's Homemade Taco Seasoning Mix*
- 1 to 1-1/4 cups Pomi Crushed Tomatoes, not drained
- About 1/4 cup diced green chiles, slightly drained
- 1-1/2 cups sharp cheddar cheese, shredded (or combination of cheese)
- 24 wonton wrappers (if frozen, defrosted)
- 3 tablespoons fresh coarsely chopped cilantro, optional
- About 1 cup Eckert's Fresh Tomato Salsa, garnish
- 6 teaspoons chili powder
- 5 teaspoons paprika
- 4 1/2 teaspoons cumin
- 3 teaspoons onion powder
- 2 1/2 teaspoons garlic powder
- 1/8 to 1/4 teaspoon cayenne pepper
- Preheat oven to 375°F. Liberally coat a regular sized muffin tin with nonstick vegetable spray. Set aside.
- Combine cooked beef, taco seasoning, tomatoes and chiles in a bowl. Stir gently to combine. This step can be prepared 2 to 3 days ahead of time. Cover and refrigerate.
- Line each muffin cup with 1 wonton wrapper. Add 1 1/2 tablespoons taco mixture. Top with about 1 tablespoon cheese.
- Take an additional wonton wrapper and place on top of cheese. Add another layer of taco mixture and final layer of shredded cheese.
- Bake for 15 to 18 minutes or until cups are heated through and the edges are golden. Cool slightly and sprinkle chopped cilantro on each cup.
- Serve with Eckert's Fresh Salsa and dairy sour cream.
- Makes 12 cups.
- *1 envelope (1.25-ounce; about 7 teaspoons) taco seasoning can be used.
- Combine all ingredients. Mix well. Place in a storage container with a tight fitting lid. Seal well. Store in a cool, dry place for up to six months.
- Makes 21 teaspoons. Approximately 7 teaspoons of the mix equal a
- 1.25-ounce package of purchased taco seasoning mix.