Recipe
Author
Hy-Vee Weekly Ad
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Description
Throwing a little fiesta? Start the night off right with these mini taco cup appetizers.
Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| Taco Cups | ||
| 1 Hy-Vee large egg | ||
| ½ c. yellow onion, finely chopped | ||
| 1 (1.25-oz.) packet Hy-Vee taco seasoning | ||
| 2 clove(s) garlic, minced | ||
| 1 lbs. 85% lean ground beef | ||
| Hy-Vee vegetable oil, as needed | ||
| 20 wonton wrappers | ||
| Optional Toppings | ||
| Hy-Vee taco sauce | ||
| Hy-Vee sour cream | ||
| Hy-Vee finely shredded Mexican cheese | ||
| Jalapenos, sliced | ||
| Tomatoes, chopped | ||
| Red onion, chopped | ||
Things To Grab
- Medium bowl
- Baking sheet
- Silicone pastry brush
- Mini muffin tin
Directions
- Preheat oven to 375 degrees.
- In a bowl, combine egg, onion, taco seasoning and garlic. Add beef and mix well. Shape mixture into 1-inch balls. Place meatballs on a baking sheet and bake 20 to 30 minutes or until internal temperature of beef reaches 160 degrees.
- Meanwhile, brush wonton wrappers with vegetable oil, then nestle into nonstick mini muffin tin cups. Bake cups until crisp and golden brown, about 6 minutes.
- Place a meatball in each wonton cup and garnish with desired toppings.
Nutrition facts
Servings
80 Calories per serving
1 taco cup
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 25mg
- Sodium: 160mg
- Total Carbohydrates: 6g
- Protein: 5g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
From the week of December 28th, 2016