Tuesday, October 4, 2016

Crunchy Taco Cups



I seriously enjoy some Pinterest! I will go weeks without it, but when I log back on, hours of my life are gone just sifting through recipes, organization tips, and other things that make me happy! I've tried the occasional recipe, but usually I find the pictures are a lot prettier than the actual meal (and I'm not a terrible cook). I had seen the recipe for Crunchy Taco Cups before, but this time, they stuck in my head. Off to the store...


The cups are pretty simple to make: brown some meat, stir in a packet of taco seasoning and a can of Rotel, top with cheese. Repeat (this recipe has them double-decker).



Spray down a muffin tin with Pam (or whatever non-stick spray you have) and line the tins with wonton wrappers. I admit, this was the tricky part... not the lining of the pan, but actually finding wonton wrappers in my grocery store! Turns out, they're on a refrigerated shelf, tucked away behind random cookware, right next to my favorite yogurt (Stoneyfield), which I also had been unable to find until this trip!


Bake at 375 for about 12 minutes (ten for me because my oven runs hot) and voila! Crunchy taco cups! Sort of. My cups turned out soggy on the bottom. About ten minutes out of the oven they were not quite as bad, but not exactly crispy. The tops were great, thought! Just as advertised!
I think maybe I might have gone a little heavy on the meat mixture before adding the top layer, which may have contributed to the mushiness.


I topped them with sour cream and scallions.

Despite the bottoms being a bit moist, these were pretty yummy! I would totally recommend them to anyone looking for a fresh spin on traditional tacos. They were pretty calorie-heavy though, about 175 per cup, according to the recipe I used. You could probably cut that down a bit by making them single cups, not stacked.