2010-03-11 / Community News

From the Chef’s Corner

Mini Taco Cups
by Chef Deedle

Looking for a different appetizer for a party or gathering? Also, having enough to treat your family by serving the rest of the meat mixture in regular taco shells for supper later on.
½ lb. mild pork sausage
½ lb. ground chuck
1 (8 oz.) jar taco sauce, “Old El Paso”
1 cup shredded Monterrey Jack Cheese
1 (4.5 oz) can chopped green chilies
1 (16 oz) pkg. wonton wrappers

Toppings: sour cream, shredded cheese, salsa, chopped lettuce

Crumble sausage and ground beef in skillet. Cook until browned. Pour off fat. Stir together sausage mixture, taco sauce, cheese, and green chilies. Set aside.

Press wonton wrappers into 24 lightly greased mini muffin cups. Reserve remaining wrappers for another use. Bake at 350 degrees for 8 minutes or until wrappers start to brown.

Remove muffin pans to wire racks. Fill baked wonton cups evenly with sausage mixture. Return pans to oven and bake 15 more minutes or until thoroughly heated and cheese melts. Serve with desired toppings. These are fun to do for any occasion.


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