You know those HUGE restaurant taco salads served in those gigantic fried tortilla bowls? I’m pretty sure that was my favorite food as a child, and I would order it at any restaurant that served it. Looking back on it now, it’s actually a little frightening, because those things probably contained enough calories to fuel my little body for days.
I don’t really see them on restaurant menus much anymore – either I don’t go to the kind of restaurants that would serve them, or they’ve gone out of favor. Either way, it’s probably best that I’m not tempted by that calorie bomb anymore. Because I would probably order it tomorrow if given the chance. Or, errrr . . . I’m an adult now and I should know better.
Just because I’m an adult who should know better doesn’t mean I don’t still crave the comfort food of my childhood. But, I can be a little more sensible about it. These appetizer-sized Mini Turkey Taco Salads totally hit the spot in such a satisfying way.
First, instead of the humongous fried flour tortilla, I pressed wonton wrappers into muffin tins and baked them until crispy to form adorable little wonton cups. Then, I scooped a spoonful of refried beans into the bottom of each one, and then a bit of cooked Jennie-O Lean Taco Seasoned Ground Turkey. This conveniently preseasoned ground turkey is super simple to prepare, has all of the huge taco meat flavor that I love, and contains 70% less fat than regular ground beef! I finished my mini salad cups with a sprinkle of cheese, lettuce, tomato and black olives (which are totally optional). Then, it was CRUNCH time. So good!
Preheat oven to 350 degrees F. Spray 2 standard muffin tins with cooking spray. Press 1 wonton wrapper into each muffin cup, taking care to press against bottom and sides of cup. Lightly spray wrappers with additional cooking spray.
Bake 8 minutes or until golden brown and crisp. Remove wonton cups from muffin pans and transfer to a cooling rack to cool completely before filling. Repeat with remaining 12 wonton wrappers.
Meanwhile, cook ground turkey according to package instructions; let cool before filling wonton cups.
Divide refried beans between wonton cups; use spoon to gently spread across bottom of cups. Top beans with turkey, cheese, lettuce, tomato and olives; serve immediately.
You can’t beat a really good taco salad, but I always know that I’m overindulging when I eat one. Your baked wontons (no more fried shells!) and mini version would definitely ease the guilt.
I love that you healthi-fied this Mexican treat!! We are ground turkey addicts and I always use it in my chili but these look way more fun!!
Thanks Liz! I can’t recommend this Jennie-O Mexican-seasoned turkey enough. I could hardly resist just snacking on pieces of it while I was assembling these wonton cups. haha.
Oh, they were just humongous! Haha. Thanks Liz!
I could totally devour the entire tray of these delicious little cups. Yum!
Okay, these are seriously adorable! They would make the perfect game day snack and I’m loving the fact that you used turkey. I don’t eat beef and adore how much flavor turkey has + so much leaner!
Thanks Monique! I love ground turkey as well, and this taco-seasoned ground turkey from Jennie-O has SO. MUCH.FLAVOR.