Taco bowls are a modern classic. While the shape may seem like it’s a complicated process if you have a muffin tin, it’s a snap to whip these up! The diced jalapeños in the tomatoes give a nice amount of heat, but if you want these to be milder stick with regular diced tomatoes and add hot sauce to taste. I prefer egg roll wrappers over wontons as they are thicker and can hold a meal’s worth of taco fillings in one cup. They also have a wonderful amount of crunch to them. If you’re vegetarian you can still make the bowls using this method and fill these with beans, tofu, or whatever you want to put in them! If the wraps tear a little when you shape them, thats totally fine. These will still be incredibly delicious!
Muffin Tin Taco Bowls
1 lb. lean ground beef, browned and fat drained off
2 tablespoons seasoning salt
1 teaspoon garlic powder
2 teaspoons smoked paprika
1 teaspoon chili powder
1 14 oz can diced tomatoes with chopped jalapeños
1 cup shredded Mexican cheese
12 egg roll wrappers
1/2 cup sour cream, for topping
2 green onions, sliced thin
- Preheat oven to 375°F. Spray a muffin pan with non stick spray.
- In a medium bowl mix together the cooked ground beef, seasoned salt, garlic powder, paprika, chili powder, and diced tomatoes.
- Press the egg roll wrappers into the muffin tin as shown in the photos.
- Scoop the meat mixture into the egg roll wrappers up to the top of the muffin cups. Sprinkle each one with the shredded cheese.
- Bake for 18-20 minutes or until the points of the wrappers are thoroughly browned, the cheese is melted, and the meat is bubbly.
- Serve topped with sour cream and green onions.