Mini Taco Salad Cups — Damn Delicious

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Mini Taco Salad Cups

These cute mini salad bowls are so fun to make, and even more fun to gobble up! Perfect for game day or a quick and easy dinner for the kids!

You know how everything tastes better in miniature form? Well, that’s definitely happening here. A taco salad gets a major makeover in mini form. And yes, these are definitely more fun to eat.

Nestled in a wonton cup baked to crisp perfection, you have a layer of refried beans, lettuce, tomatoes, olives, cheese and a drizzle of sour cream. Best of all, you can completely customize these with your favorite toppings – from homemade salsa to your favorite guacamole.

Just be sure to double the recipe when you give this a try because I promise you – these cups will disappear before you know it!

Mini Taco Salad Cups

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

These cute mini salad bowls are so fun to make, and even more fun to gobble up! Perfect for game day or an easy dinner for the kids!


  • 12 2-inch round won ton wrappers
  • 1 cup Old El Paso™ black bean refried beans
  • 1/2 cup chopped romaine lettuce
  • 1 Roma tomato, diced
  • 1/4 cup sliced Kalamata olives
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh cilantro leaves


  1. Preheat oven to 350 F. Lightly oil a 12-cup muffin tin or coat with nonstick spray.
  2. Fit a wonton wrapper into each of 12 muffin tins, pressing carefully to make sure there is an opening in the center. Place into oven and bake for 8-10 minutes, or until golden brown.
  3. Reheat refried beans according to package instructions.
  4. Fill each wonton cup with refried beans. Top with lettuce, tomato, olives and cheese.
  5. Serve immediately, drizzled with sour cream and garnished with cilantro, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Disclosure: This post is sponsored by Old El Paso. All opinions expressed are my own.

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