| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 6 nacho cups |
Ingredients
- 12 square wonton wrappers
- 1 tablespoon vegetable oil
- 3 scallions, chopped
- 1/2 pound ground beef
- Kosher salt
- 1 tablespoons taco seasoning
- 1 cups shredded Mexican cheese blend
- 1/4 cup chopped pickled jalapenos
- Half a 15-ounce can black beans, rinsed and drained
- 1 medium avocado, diced
- 1/2 cup pico de gallo, to serve
- 1/4 cup sour cream, to serve
Instructions
- Preheat the oven to 375 degrees F.
- Place a baking sheet in the oven to preheat for 10 minutes.
- Fit a wonton wrapper into each cup of a 12-cup nonstick muffin tin, pushing the wrapper down to the bottom of the cup, and crimping as necessary so that it forms a cup.
- Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring until softened, about 1 minute.
- Add the beef and 1/4 teaspoon salt and cook, stirring until brown, about 4 minutes. Add the taco seasoning and stir to combine.
- Remove the skillet from the heat. Use a slotted spoon to transfer and transfer the taco meat to a bowl and drain off the fat.
- Add the cheese, pickled jalapenos and beans to the taco meat and toss to combine. Season with salt.
- Fill the wonton-lined muffin cups with the beef mixture, place the muffin tin on the preheated baking sheet and bake until the wrappers are crisp and golden brown, about 17 minutes.
- Remove the nacho cups from the muffin tin and arrange on a platter.
- Top with the diced avocado, pico de gallo and sour cream, and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 511 |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 21 g |
| Cholesterol | 60 mg |
| Sodium | 792 mg |
Reviews
I made it last night as an appetizer for a girlfriend’s get together. It was easy to make and much loved by all. Can’t wait to make it again.
They were delicious!