Gluten-Free Mini Taco Salad Bites

Instructions

1. 1Preheat your oven to 190°C. Place the 24 gluten-free wonton wrappers into the cups of a mini muffin tin, gently pressing each wrapper down to form a small cup. Bake for 8 to 10 minutes, or until the edges of the wrappers are golden brown and crisp.
2. 2While the wonton wrappers are baking, place the about 450 g of ground beef in a large skillet over medium-high heat. Cook the beef for 8 to 10 minutes, breaking it up with a spoon, until it is no longer pink and is fully browned, reaching an internal temperature of 71°C. Carefully drain any excess fat from the skillet.
3. 3Stir the 1 packet of taco seasoning into the browned ground beef. Add 1/4 cup of water and stir well to combine. Bring the mixture to a simmer over medium heat and cook for 5 to 7 minutes, stirring occasionally, until the sauce has thickened slightly.
4. 4Carefully remove the baked wonton cups from the oven and let them cool in the mini muffin tin for at least 5 minutes. This cooling time helps them become firm enough to handle without breaking.
5. 5To assemble, fill each cooled wonton cup with a portion of the seasoned ground beef mixture. Top the ground beef with the 2 cups of shredded lettuce, the 1 cup of shredded cheddar cheese, the 1/2 cup of diced tomatoes, and a dollop of the 1/4 cup of sour cream.

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