Mini Tacos

So...we ate 18 of these. The girls each had one. BUT let the record show my husband ate more than me. So what if it was only one taco. Obviously we enjoyed them. A lot. My plan was to make 12 and then use the leftover meat for taco burgers for lunch today. Didn't happen. Had to make a second batch mid supper. I ran out of wonton wrappers or else who knows what the final count would have been!!

These are PERFECT for appetizers or snacks for a party (hurry up Cinco De Mayo!). They are crispy like a hard shell taco but because of their cup shape a lot less messy. Which also makes them perfect for little kids - a great daycare meal!

My plan was to mix a can of refried beans in with the cooked, seasoned meat. However I forgot to add "buy a can of refried beans" to my plan!

Mini Tacos

1lb ground beef
4T taco seasoning
1T chili powder
1/2T ground cumin
1T dried cilantro
1/4C water
24 wonton wrappers
Your favorite taco toppings - we used shredded cheddar, lettuce, sour cream, taco sauce and jalapenos!

In a skillet brown the beef and drain off any excess fat. Return the beef to the skillet and add the taco seasoning, chili powder, ground cumin and cilantro. Cook and stir for 2 minutes. Add the water, stir and simmer 5-10 minutes.
Preheat the oven to 350*. Spray a muffin tin with nonstick cooking spray. Press a wonton wrapper into each opening making a little well. Add the taco meat, roughly 1 tablespoon per wrapper. Bake in the oven for 8 minutes. Top with your favorite taco toppings. 1