This recipe offers a new take on taco bowls. Wonton wrappers are lighter/thinner than soft tortillas so they bake up lighter and thinner. As usual, adjust the recipe to what you and your family like.
1 pound lean ground beef
1 package taco seasoning
1 Roma tomato
2 mini sweet peppers
1/4 small sweet onion
1 tablespoon chopped cilantro
24 wonton wrappers
1/2 cup shredded low-fat Cheddar cheese
1 lime, juiced
Preheat oven to 350. Spray 24-cup mini muffin pan with nonstick cooking spray and set aside.
Heat large nonstick skillet over medium heat. Add ground beef and cook 5-7 minutes or until cooked through. Drain and return to pan. Add taco seasoning and mix well.
Add tomato, peppers, onion and cilantro to food processor and chop until fine (or finely chop by hand). Add to ground beef and mix well.
Line muffin pans with wonton wrappers, place 1 in each cup. Add taco mixture and top with cheese.
Bake 12-15 minutes, or until wontons start to brown on edges.
Top with sliced avocados. To prevent avocados from turning brown in the lunchbox, toss with lime juice.
This original recipe can be found at HealthyFamilyProject.com.