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Mini Wonton Tacos and Cheesy Salsa Potatoes

Mini Wonton Tacos and Cheesy Salsa Potatoes

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. Spray the wells of a muffin tin very well.
  3. Lay two wonton cups in each well and then place in the oven for 5 minutes.
  4. 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.
  5. Spoon a tbsp. full of meat into each pre-baked wonton well. Top each taco with a tsp. of shredded cheese.
  6. Return to the oven for 7-8 minutes, or until cheese is melted and corners of the wontons are golden brown.
  7. Return to the oven and remove from pan. Let sit for 5 minutes. Wonton shells will crisp up as they cool.
  8. Serve with toppings of your choice!
  9. Cheesy Salsa Potatoes
  10. Add all ingredients to a mixing bowl, except for the tortilla chips.
  11. Stir well until all ingredients are incorporated.
  12. Distribute between ramekins, muffin tins wells, or bake whole in a casserole dish.
  13. Bake for 20 minutes, or until bubbling. Remove from oven and top with additional cheese and crushed tortilla chips.
  14. Return to oven for 10 minutes.
  15. Remove and top with green onions and serve immediately.