We’re a taco loving family! I was looking for an easier way for my 5 year old to eat tacos, since all the filling always falls out the back and these taco cups were perfect! I cut them into quarters and he was able to pick them up without the filling ending up on the plate….or floor. These are quick and easy to make. They work great for leftover too! Pop them in the warm oven to reheat for those nights where you need a quick dinner.
1 lb lean ground beef, browned and drained
1 envelope low sodium taco seasoning
10 oz can Ro-Tel Diced Tomatoes and Green Chiles
1 1/2 cups sharp cheddar cheese, shredded
24 wonton wrappers
Preheat oven to 375 degrees. Grease a standard size muffin tin with nonstick cooking spray. In a medium bowl, mix together the cooked ground beef, taco seasoning and tomatoes. Take one wonton wrapper and line each muffin in. Place with 1 ½ tablespoons of taco mixture and then 1 tablespoon of cheese. Place another wonton wrapper and press down. Repeat with another layer of taco mix and cheese. Continue until all muffin cups are filled.
Bake for 11 to 13 minutes or until the mixture is heated through and wonton edges are golden brown. Serve with any desired toppings – shredded lettuce, diced tomatoes, sour cream, more cheese, green onions, pickled jalapenos, salsa.
Source: Kevin & Amanda
Our beloved Philadelphia Eagles are going to the Super Bowl!!! For the last couple of games, we’ve had what my daughter calls “Family dinner” to eat during the games. It’s really just appetizers – ring bologna and cheese, potato skins, hummus and veggies – snack food. I wanted to still be able to enjoy the game, but have some a little more like dinner. I found this recipe for a one-pot meal and I was sold. We love tacos and figured this would be a way to get my kids to eat some veggies too.
It was so easy to make and we all loved it. I served it on top of tortilla chips, like nachos; but it could easily work in taco shells, over rice or lettuce.
We’re recovering from a nor’easter that dumped almost 20 inches of snow on us. I’m sure everyone in the Northeast is over winter. It’s been storm after storm this winter season and I’m throwing up the white flag and giving up. Let’s hope this weekend’s storm is the last one forecasted for this winter…otherwise we all might lose it!
I made Ree’s (aka. The Pioneer Woman) hamburger soup and it was perfect timing! I loved the soup and how hearty and nutritious it is being packed full of vegetables. It made a good amount of soup and we had enough for leftovers and lunches for a couple of days.
2.5 lbs lean ground beef (I used 93/7)
1 large onion, diced
2 celery stalks, diced
3 cloves garlic, minced
14.5 oz can fire-roasted tomatoes
1 qt low-sodium beef broth
1 yellow pepper, diced
1 red pepper, diced
4 large carrots, peeled and chopped
5 whole red potatoes, diced into large pieces
3 Tbsp tomato paste
1/2 tsp salt
1/2 tsp pepper
2 tsp dried parsley flakes
1/2 tsp ground oregano
In a dutch oven, brown the ground beef over medium-high heat with the onion, celery and garlic. Once the meat is completely cooled, drain off the fat. Add in the remaining ingredients and stir to combine. Bring to a boil and then reduce heat, cover and simmer for 15 to 20 minutes. Once the potatoes are fork-tender, serve with a chunk of bread. Enjoy!