Fully-Loaded Nacho Cups
- Level: Easy
- Yield: 6 nacho cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 511
- Total Fat
- 25
- Saturated Fat
- 9
- Carbohydrates
- 50
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 21
- Cholesterol
- 60
- Sodium
- 792
- Total: 55 min (includes heating time)
- Active: 25 min
Ingredients
12 square wonton wrappers
1 tablespoon vegetable oil
3 scallions, chopped
1/2 pound ground beef
Kosher salt
1 tablespoons taco seasoning
1 cups shredded Mexican cheese blend
1/4 cup chopped pickled jalapenos
Half a 15-ounce can black beans, rinsed and drained
1 medium avocado, diced
1/2 cup pico de gallo, to serve
1/4 cup sour cream, to serve
Directions
Special equipment:
a 12-cup nonstick muffin tin- Preheat the oven to 375 degrees F.
- Place a baking sheet in the oven to preheat for 10 minutes.
- Fit a wonton wrapper into each cup of a 12-cup nonstick muffin tin, pushing the wrapper down to the bottom of the cup, and crimping as necessary so that it forms a cup.
- Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring until softened, about 1 minute.
- Add the beef and 1/4 teaspoon salt and cook, stirring until brown, about 4 minutes. Add the taco seasoning and stir to combine.
- Remove the skillet from the heat. Use a slotted spoon to transfer and transfer the taco meat to a bowl and drain off the fat.
- Add the cheese, pickled jalapenos and beans to the taco meat and toss to combine. Season with salt.
- Fill the wonton-lined muffin cups with the beef mixture, place the muffin tin on the preheated baking sheet and bake until the wrappers are crisp and golden brown, about 17 minutes.
- Remove the nacho cups from the muffin tin and arrange on a platter.
- Top with the diced avocado, pico de gallo and sour cream, and serve immediately.