Too-Cute Taco Salads
Created by Hungry Girl
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INGREDIENTS
- 12 small square wonton wrappers
- 1 cup frozen ground-beef-style soy crumbles
- 1/2 cup fat-free refried beans
- 1 tsp. regular taco seasoning (or 1 tsp. 30% less sodium taco seasoning)
- 1-1/2 cups shredded lettuce
- 1/2 cup shredded reduced-fat Mexican-blend cheese
- 1/2 cup Del Monte® Petite Cut® Diced Tomatoes with Green Chilies, drained
- 1 Tbsp. chopped black olives
- 2 Tbsp. fat-free sour cream
COOKING DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Spray a 12-cup muffin pan with cooking spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray wrappers with nonstick spray. Bake 7-8 minutes or until the bottoms of the wontons begin to brown. Remove from pan, place on separate plate and cool completely.
3. In a medium microwave-safe bowl, combine frozen soy crumbles, refried beans, and taco seasoning. Microwave for 1 ½ - 2 minutes, or until hot. Stir well and set aside.
4. Place equal amounts of the lettuce in each wonton shell (about 2 Tbsp. each). Top lettuce with soy-crumble mixture (about 1 Tbsp. each). Top with the remaining ingredients in the order listed.
2. Spray a 12-cup muffin pan with cooking spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray wrappers with nonstick spray. Bake 7-8 minutes or until the bottoms of the wontons begin to brown. Remove from pan, place on separate plate and cool completely.
3. In a medium microwave-safe bowl, combine frozen soy crumbles, refried beans, and taco seasoning. Microwave for 1 ½ - 2 minutes, or until hot. Stir well and set aside.
4. Place equal amounts of the lettuce in each wonton shell (about 2 Tbsp. each). Top lettuce with soy-crumble mixture (about 1 Tbsp. each). Top with the remaining ingredients in the order listed.
delmonte.com
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