Hello Nap Time readers! I’m thrilled to be back here with another quick and easy recipe!
With Cinco de Mayo coming up, I seem to be thinking more and more about fun Mexican food ideas. Ok, to be fair, I’m pretty much ALWAYS thinking about Mexican food – it’s my all time favorite! I don’t always love the calories though, so I’ve tried to lighten up those dishes wherever I can. For example, in the taco salad recipe that I’m sharing at Yellow Bliss Road today, I use lean ground turkey in place of the ground beef. All of the flavor without all of the fat! (The key is to purchase the LEAN ground turkey – otherwise you can end up with just as much fat in the meat as the lean ground beef).
For today’s recipe, we are going to put together a delicious taco salad that’s tossed in a yummy ranch salsa and served in mini taco cups. (tip: cut out a few calories by using whole wheat tortillas).
You will first bake up the tortilla cups. Cut a few flour tortillas into quarters and press them into grease muffin tins to form a cup. Sprinkle a little cheese into the bottom of each cup. (You can skip the cheese to cut a few more calories). Bake in a preheated 350 degree oven for about 8 minutes, remove from the oven and set aside.
I love how that cheese gets all melty on the bottom. It reminds me of my favorite Cafe Rio salads – yum!
Next you will assemble your taco salad. Layer shredded or chopped lettuce, then any toppings you prefer. Some ideas are black beans, ground beef, diced tomatoes, shredded cheddar cheese, avocado, cilantro, corn, olives or green onions. Top with just a small amount of salsa ranch (made by mixing a little bottled ranch with some salsa). I use a 1 to 2 ratio of ranch to salsa, depending on the size of your salad. To make the 12 taco cups, I used about a tablespoon of ranch and 2 tablespoons of salsa.
I’ve found that dressing is really a personal preference, some like a lot, and some like a little, so add as much as feels right to you.
Toss that salad up until it’s evenly mixed, then spoon the mixture into the baked taco cups. Sprinkle with cheese, cilantro or green onions.
- 24 wonton wrappers
- 1 cup shredded cheddar cheese
Optional toppings: shredded lettuce, tomatoes, olives, green onions, sour cream, guacamole
- Preheat oven to 375ºF. Spray a muffin pan with non-stick spray. Press 1 wonton wrapper into the bottom of the pan and set aside.
- Cook the meat in a nonstick skillet over medium heat. Add chili beans, salsa and taco seasoning. Bring to a light boil, then reduce heat to low. Cover and simmer for about ten minutes. Remove from heat.
- Place about 1 Tablespoon of meat and 1 tablespoon of shredded cheese in the bottom of each cup. Then place another wonton wrapper on top and fill with the remaining meat and cheese.
- Bake in the preheated oven for about 10-15 minutes, or until tops of the tortillas just begin to brown.
- In a small bowl, mix together the ranch and salsa. Place in the refrigerator until ready to serve.
- Once taco cups are done, drizzle a little salsa ranch over top and add desired toppings. Serve while warm.
The baked tortilla cups stay together perfectly and are very easy to eat with your hands. The tops get nice and crispy and the bottoms stays soft. I got the idea for the cups from Ella Claire, who has created several delicious recipes with them as the base.
What’s your favorite Mexican recipe?
If you’re looking for more yummy Mexican food recipes, you’ll love these: