As far as food goes, I’m pretty open minded. I love trying new things. I love being shocked or surprised at a new flavor combination. So in the kitchen, things get pretty experimental. I hope to be like a mad kitchen scientist, combining things that maybe don’t sound like they should be combined but somehow turn out delicious.
I imagine that’s how most innovations go.
So yes, a mad kitchen scientist with my apron as my lab coat.
Isn’t that a fun picture?
Okay, back to the point. Food fusions are huge right now, with pretty much everything being turned into some type of fusion somewhere, I mean, there’s sushi burritos now, so hopefully you get my point.
These aren’t really that crazy but these wonton taco cups are a fusion of sorts. But when you think about it, the components just really make sense. I mean, it’s kind of like a taco and a nacho but instead of the cup, you have a wonton shell which in some ways is similar to a chip most notably in texture and color. So here you have wontons acting as little tostada type shells filled with taco meat and the fixings.
My hypothesis: These will be delicious
The Outcome of the Experiment: These are delicious
These make an awesome and easy appetizer, perfect for watching the game (or the Super Bowl coming up) or I’ve even just had a few for dinner with some sides. You do you. Experiment with what you like.Print
- 1/2 pd ground beef
- 1/2 pd ground chicken
- (or taco meat of choice)
- 1/2 an onion, diced
- 1 tablespoon olive oil
- oil spray of choice/olive oil
- 1 red bell pepper, diced
- 1 pack wonton wrappers
- 1 teaspoon each: cumin, chili powder, paprika, onion powder, garlic powder OR 1 tablespoon favorite taco seasoning OR 1/2 cup favorite salsa
- toppings: mashed avocado, salsa, cheese, sour cream or greek yogurt, pickled red onions, cilantro, hot sauce, green onions
- If you’re using already made taco meat, skip this: Put pan over medium-high heat, add olive oil then add onion and bell pepper, cooking until onions are translucent, about 5-7 minutes.
- Once onions are translucent, add ground beef OR ground chicken. Add seasoning(s) or salsa. Cook until no longer pink but not dry.
- Grease a muffin tin with olive oil or oil spray of choice. Add wonton wrappers (you can use two if you want it to be thicker). Then add meat mixture on top then cheese (if using). Most muffin tins have about 12 muffin spots so you might want to use two or three pans or just do one pan at a time because you’ll have plenty of wonton wrappers.
- Cook at 375 degrees for about 12-15 minutes until desired crispiness.
- Top with all your favorite taco toppings! I like mashed avocado, cheese, greek yogurt, cilantro, pickled red onions and hot sauce (I’m a topping junkie)
As with most things I cook, there’s no cut and dry method for these. Again, cooking is a lot about experimenting with what you like. So rather than a recipe where you follow exactly, think of this as a guideline. Use taco meat that you like, ground beef, shredded beef, use chicken, pork, chorizo or even a vegetarian filling if you want. Then go wild with the toppings!
I added different ways to season the meat because sometimes I’m too lazy to use individual seasonings, instead preferring to just shake on some taco seasoning that’s pretty much a mix of everything listed. I love “Taco Tuesday” from Flavor God. A lot of times I’ll add some salsa too for more flavor and more moisture.