Recipe Database
Mini Taco Bowls
Mini Taco Bowls
24 wonton wrappers
lb. of ground beef, 90/10 preferred
Taco Seasoning mix

¾ cup Salsa, see recipe
1 cup cheese blend, Mexican Blend preferred
1 cup sour cream, more to taste
1 can pitted black olives, drained and sliced

Optional: sliced chives for garnish



Heat the oven to 425 degrees F.
Take ¼ cup of the salsa and chop or blend into a finer consistency.
Add to a bowl and set to the side.
The other 2/4 cup of salsa will be used to top the mini-taco bowl.

Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
Cook the beef in medium pan over medium-high heat until it's well browned, stirring often to break up the
Drain excess fat.
Stir in the taco seasoning mix and finely chopped salsa.
Spoon the beef mixture into the wonton cups.
Top with the rest of the
salsa and cheese. Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
Add the sour cream, black olives, and optional chives. Serve immediately.


To Make the Salsa


·         2 Tomatoes, diced

·         ½ yellow onion, diced

·         2 Tablespoons of cilantro, chopped

·         1-2 Tablespoon(s) Lime juice, to taste

·         2 cloves of garlic, minced

·         Optional: jalapeno

·         Salt, pepper, and oregano – to taste


Combine all ingredients to a mixing bowl. For additional spiciness add the jalapeno. Salt, pepper, and oregano to taste.