Another appetizer that makes a great finger food for lunch.
- 12 small square wonton wrappers
- 6 oz. extra-lean ground beef
- 1 tsp. taco seasoning
- 1/2 cup refried beans
- 1 1/2 cups shredded lettuce
- 1/2 cup shredded reduced-fat Mexican-blend cheese
- 2 tbsp. sliced black olives, chopped
- 6 tbsp. chopped tomatoes, chunky salsa, or pico de gallo
- 1/4 cup light sour cream
- Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
- Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides.
- Lightly spray with nonstick spray.
- Bake until lightly browned, about 8 minutes.
- Let cool completely, about 10 minutes.
- Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat.
- Add beef, and sprinkle with taco seasoning.
- Cook and crumble until fully cooked, about 5 minutes.
- Add beans, and cook and stir until hot, about 1 minute.
- Evenly fill wonton cups in this order: lettuce, beef-bean mixture, cheese, chopped olives, salsa, and sour cream.
[makes 12 appetizers or if you're feeling piggy, 3 lunch bites]