Football Sunday is here and we have the perfect appetizer for the family or friends. Just like your favorite tacos but in bite sized format. These flew off the plate with the kiddos last time I made them and I ended up make 5 dozen! Short on time? Swap the spices below for a packet of taco seasoning and you’re good to go!
Makes 2 dozen
2 Tbsp unsalted butter
1 shallot, diced
3 garlic cloves, diced
1 lb ground beef or ground turkey
2 tsp smoked paprika
1 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper
1-4 oz can green chiles, undrained
1-15 oz can black beans, drained
24 wonton wrappers
1 1/2 cups shredded Colby Jack cheese
Avocado cream (see recipe below)
Preheat oven to 375 degrees.
Heat a large skillet over medium high heat. Add butter. Once mostly melted, add shallots and cook 3-4 minutes. Add garlic and cook 2 more minutes, stirring frequently. Turn heat down to medium.
Add meat and break up with spoon. Add spices and stir well. Cook until meat is browned and cooked through. Continue to break up meat into smaller pieces. Add green chiles and beans. Mix well and let cook a few more minutes to warm chiles and beans. Set mixture aside.
Spray a muffin tin with nonstick spray. Gently Place wonton wrapper in each muffin cup almost like a liner. Top each wonton with 1 Tbsp mixture. Cook 10 minutes. Remove from oven and top with cheese. Cook 4-5 more minutes or until cheese is melted. Let sit a few minutes to cool.
Top with scallions, tomatoes and dollop of avocado cream to serve.
Spicy Avocado Cream:
2 avocados, pitted
½ cup sour cream
1 jalapeno, roughly chopped and seeds removed if desired for less heat
1 cup fresh cilantro
Juice and zest of 1 large lime
1 tsp salt
Scoop avocado into the bowl of a food processor along with rest of ingredients. Pulse until smooth, streaming in a few tablespoons of water to create a looser consistency if desired.