Mini Taco Bowls

Cuisine: American, Mexican
Course: Appetizers, Side Dishes, Snacks
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Prep Time 30 minutes
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Total Time 40 minutes
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24 bowls


Mini Taco Bowls

  • 24 Wonton Wrappers
  • 4 Tbsp Prairie Farms Salted Butter, melted
  • 2 Tbsp Avocado oil
  • 1 lb ground beef
  • 1 pkg (1 oz) Taco Seasoning
  • 3 Tbsp tomato paste
  • 4 Tbsp water


  • Guacamole (store bought or use our Creamy Guacamole recipe)
  • 1 Prairie Farms Sour Cream
  • Shredded Mexican Cheese
  • Cilantro
  • jalapeño, sliced


  • Preheat oven to 350°F. Lightly brush one side of the wonton shells with melted butter. Place butter side down into muffin tin and bake for 8-10 minutes or until golden brown and crispy.
  • In a small bowl, combine tomato paste and water. Set aside. Heat oil in a large pan over medium heat. Add ground beef and cook 6-7 minutes, until lightly browned. Drain grease from meat. Return to heat, mix in tomato mixture and taco seasoning. Cook and stir until combined and cooked through, about 8-10 minutes.
  • Spoon equal amounts of taco meat into prepared taco bowls and top with guacamole, sour cream, cheese, cilantro and sliced jalapeño. Serve immediately.

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