Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
24 small square wonton wrappers
2 tbsp (30 mL) canola oil
1 lb (500 g) ground beef
1 tsp (5 mL) chili powder
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) dried oregano leaves
1/4 tsp (1 mL) onion powder
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) each salt and freshly ground pepper
1 1/2 cups (375 mL) salsa, divided
2 tbsp (30 mL) lime juice
1 1/2 cups (375 mL) finely shredded Cheddar cheese
1 cup (250 mL) finely shredded lettuce
1 cup (250 mL) sour cream
2 green onions, thinly sliced
Preheat oven to 400°F (200°C). Place a wonton wrapper in each cup of a 24-cup mini muffin tin. Gently press to shape into cup. Bake for 10 to 12 minutes or until golden brown.
Heat oil in large skillet set over medium high heat. Crumble in ground beef. Add chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper and allspice. Cook, stirring occasionally, for 8 to 10 minutes or until cooked through.
Stir in 1/2 cup (125 mL) salsa. Cook for an additional 8 to 10 minutes or until most of liquid has evaporated and pan is dry. Stir in lime juice.
Fill each wonton taco cup with some of the meat mixture. Top with cheese, lettuce, remaining salsa and sour cream. Sprinkle with green onion.
Cook’s Note: For a spicier kick, substitute chipotle or ancho chili powder for the traditional chili powder. If you don’t have sour cream at home, you can also use Greek yogurt. Wonton cups can be made a day ahead and stored in an airtight container until ready to use.
Per Serving: Calories 231, Fat 14 grams, Cholesterol 45mg, Sodium 326mg, Carbohydrates 12 grams, Fibre 0.5 grams, Sugar 0 grams, Protein 11 grams.
One serving contains 16% of the %DV of Vitamin B12.
One serving contains 8% of the %DV of Vitamin A.