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Mini Wonton Tacos and Cheesy Salsa Potatoes are perfect for game day entertaining!
Today I have a two for one post for you! Two delicious recipes that are perfect for game day entertaining! I live in a part of the world where football is really popular. Our Pittsburgh team is usually pretty good and everyone in our area are die-hard fans, even when the team isn’t playing so well. While everyone loves football here in Western Pa, I recently learned that our love for football is nothing compared to some parts of the US, especially in Texas! Maybe because our college teams are just so-so, but I had no idea that some people are so unbelievably hard core about their college teams!
Are you a football fan? Or just a football food fan? I am definitely both! I love football, but I especially love football food! Dips, appetizers, mini sized sandwiches…I love it all! One of my favorite snack recipes that I have made for years are these mini tacos made in a wonton cup.
I am actually shocked to see that I haven’t shared this recipe yet! They are so easy and pretty quick. You bake off some wonton cups, brown the meat, fill the cups, and then bake again. I added Pace® sauce to my ground beef for some extra flavor and to make it a little saucy! The sauce adds some extra veggies to the tacos and a definite kick of southwestern flavor! I used the mild sauce, but use the hotter varieties if you know your crowd likes it spicy! You could use their chunky salsa as well for even more texture.
The Mini Tacos in a wonton cup make tacos portable and easy to carry around at any party. Everyone loves tacos, but they can be so messy. The wonton shell helps hold in all the fixins’ and make them a finger food!
You could also set the baked tacos shells out at a party and then a whole buffet of toppings and let people make their own mini wonton tacos! It would be a fun take on the taco bar!
Moving on to recipe #2! These cheesy salsa potatoes are a take on one of my favorite recipes. You know those cheesy potatoes that everyone makes for potlucks topped with either corn flakes or potato chips? This is my southwestern game day version of those! I very rarely make cheesy potatoes but I can seriously eat the entire pan.
I also am not a fan of cooking with cream of condensed soups, but I have a confession for you here. I have tried to make cheesy potatoes with a homemade cream of chicken soup. I make a roux, add in some chicken stock and other flavorings, and it is delicious, but…the cheesy potatoes just don’t taste right. So I went back to using the condensed soup and they actually turned out better.
I added Pace® Thick and Chunky Salsa to the potatoes for some extra flavor and replaced the corn flakes on top with crushed tortilla chips. I love the heat that the jalapeños add from the salsa! Potato casseroles aren’t the first thing you think of when it comes to football foods, but I baked these in small ramekins so that each person can grab an individual portion to go with the other snacks.
You could even use a well sprayed muffin tin to bake these in so that they are even smaller! Adjust the baking time by a few minutes less if you use the muffin tin because they will not need quite as much time.
These Mini Wonton Tacos and Cheesy Salsa Potatoes are both the perfect foods for your game day entertaining. I hope your team is having a great season and you are having a blast rooting them on!
- MIni Wonton Tacos
- Ingredients make 12 mini tacos
- 24 wonton wrappers
- 1/2 lb lean ground beef
- 1/2 cup Pace® Picante Sauce
- 2 tbsp. taco seasoning
- 1/2 cup shredded cheese
- Garnishes: Lettuce, more picante sauce, sour cream, avocado, etc.
- Cheesy Salsa Potatoes
- 1 bag of frozen cubed hashbrown potatoes, thawed
- 1 can of cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, plus a few tbsp. for topping
- 3/4 cup Pace® Chunky Salsa
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup of crushed tortilla chips
- 3 tbsp. of green onions
- Preheat oven to 400 degrees.
- Spray the wells of a muffin tin very well.
- Lay two wonton cups in each well and then place in the oven for 5 minutes.
- While the wontons are browning, add your meat to a hot, non-stick pan. Cook for 5-6 minutes or until browned. Add taco seasoning and picante sauce and stir well.
- Spoon a tbsp. full of meat into each pre-baked wonton well. Top each taco with a tsp. of shredded cheese.
- Return to the oven for 7-8 minutes, or until cheese is melted and corners of the wontons are golden brown.
- Return to the oven and remove from pan. Let sit for 5 minutes. Wonton shells will crisp up as they cool.
- Serve with toppings of your choice!
- Cheesy Salsa Potatoes
- Add all ingredients to a mixing bowl, except for the tortilla chips.
- Stir well until all ingredients are incorporated.
- Distribute between ramekins, muffin tins wells, or bake whole in a casserole dish.
- Bake for 20 minutes, or until bubbling. Remove from oven and top with additional cheese and crushed tortilla chips.
- Return to oven for 10 minutes.
- Remove and top with green onions and serve immediately.
Mini Wonton Tacos and Cheesy Salsa Potatoes Pin for Later!
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I picked up my Pace® Products at Walmart