Tiny Taco Salads 2.0

• Meat

  • 6 oz Ground beef, lean

• Produce

  • 1 1/2 cups Lettuce
  • 6 tbsp Tomatoes

• Canned Goods

  • 1/2 cup Refried beans

• Condiments

  • 2 tbsp Black olives

• Baking & Spices

  • 1 tsp Taco seasoning

• Bread & Baked Goods

  • 12 Square wonton wrappers, small

• Dairy

  • 1/2 cup Mexican-blend cheese, reduced-fat
  • 1/4 cup Sour cream, light

Found on hungry-girl.com

Description

Ingredients

• 12 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market)
• 6 oz. extra-lean ground beef (4% fat or less)
• 1 tsp. taco seasoning
• 1/2 cup refried beans
• 1 1/2 cups shredded lettuce
• 1/2 cup shredded reduced-fat Mexican-blend cheese
• 2 tbsp. sliced black olives, chopped
• 6 tbsp. chopped tomatoes, chunky salsa, or pico de gallo
• 1/4 cup light sour cream

Directions

• Directions Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray with nonstick spray. Bake until lightly browned, about 8 minutes. Let cool completely, about 10 minutes. Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with taco seasoning. Cook and crumble until fully cooked, about 5 minutes. Add beans, and cook and stir until hot, about 1 minute. Evenly fill wonton cups in this order: lettuce, beef-bean mixture, cheese, chopped olives, salsa, and sour cream. MAKES 12 SERVINGS

Nutrition