Ingredients:
1 lb. ground turkey
1 10 ounce can diced tomatoes with green chiles, drained
1/4 tsp chili powder (add 1/2 tsp to 1 tsp for a hotter flavor)
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp paprika
1 tsp ground cumin
1/2 tsp salt
1 tsp black pepper
1 TBSP flour
24 Wonton wrappers
1 1/2 cups shredded Mexican blend cheddar cheese
optional: sour cream, avocado, and chopped green onion
Directions:
1. Preheat the oven to 375 degrees. Generously coat a standard size muffin tin with nonstick cooking spray. Set aside.
2. Heat a large skillet to medium-high heat and add the ground turkey, breaking it up as you brown it. Drain off any extra liquid and then add the drained tomatoes, chili powder, garlic powder, onion powder, paprika, ground cumin, salt, and black pepper. Heat and stir until all heated through, add the 1 TBSP flour and stir until no more liquid remains and it thickens up. Remove from the heat.
3. Line each prepared muffin tin with a wonton wrapper and press down into each muffin cup. Add 1 TBSP taco mixture to each wonton filled muffin cup, then add 1 TBSP cheese. Fill each 12 muffin cups this way. Then to make a second layer, place another wonton wrapper on top of the cheese and press down into the sides of each cup. Top with another 1 TBSP taco mixture and 1 TBSP cheese for the final layer.
4. Bake for 11-13 minutes until the cups are heated through and the edges are golden.
5. Remove each baked wonton taco cup from the muffin tin and set on a cooling rack so the bottoms can air a bit before being placed on a plate.
6. Top each taco cup with a dollop of sour cream, an avocado slice, and a few chopped green onions.
24 Wonton wrappers
1 1/2 cups shredded Mexican blend cheddar cheese
optional: sour cream, avocado, and chopped green onion
Directions:
1. Preheat the oven to 375 degrees. Generously coat a standard size muffin tin with nonstick cooking spray. Set aside.
2. Heat a large skillet to medium-high heat and add the ground turkey, breaking it up as you brown it. Drain off any extra liquid and then add the drained tomatoes, chili powder, garlic powder, onion powder, paprika, ground cumin, salt, and black pepper. Heat and stir until all heated through, add the 1 TBSP flour and stir until no more liquid remains and it thickens up. Remove from the heat.
3. Line each prepared muffin tin with a wonton wrapper and press down into each muffin cup. Add 1 TBSP taco mixture to each wonton filled muffin cup, then add 1 TBSP cheese. Fill each 12 muffin cups this way. Then to make a second layer, place another wonton wrapper on top of the cheese and press down into the sides of each cup. Top with another 1 TBSP taco mixture and 1 TBSP cheese for the final layer.
4. Bake for 11-13 minutes until the cups are heated through and the edges are golden.
5. Remove each baked wonton taco cup from the muffin tin and set on a cooling rack so the bottoms can air a bit before being placed on a plate.
6. Top each taco cup with a dollop of sour cream, an avocado slice, and a few chopped green onions.
