This meal was created by my lovely daughter, Lauren, and inspired by a recipe that she made with my sister. It is not gluten or dairy free, but could be easily made that way. I was not able to eat these, but was told they were delicious. Instead, I used the same ingredients to have my Super Taco Salad.
Ingredients
24 Wonton wrappers
1lb of All-Natural Lean Ground Beef
1 can of Organic Black Beans
Fresh, Diced Tomatoes
Shredded Cheese
Sliced Black Olives
Salsa
Coconut Oil
Taco Seasoning and Garlic Powder
Preparation
Preheat the oven to 400 degrees. Insert the wontons into a oiled muffin pans.
Brown the ground beef. Add Taco Seasoning and Garlic Powder to taste.
Add the beans to the browned beef and cook a few more minutes.
Fill each wonton with a spoonful of the beef & bean mixture.
Top with cheese and bake in the oven for 5 minutes.
Remove the mini tacos from the muffin pan.
Top with olives, salsa, guacamole.
Enjoy!
To make this cow's milk dairy free, I would use Trader Joe's Goat Cheddar. You also may want to try rice papers instead of the wontons to go gluten free.
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