Mini Taco Cups
Adapted from Southern Living
| 1/2 lb DLM Breakfast Sausage |
| 1/2 lb DLM Natural Beef Ground Chuck |
| 8 oz taco sauce |
| 1/2 cup Monterey Jack cheese, shredded |
| (1) 4.5-oz can green chilies, chopped |
| (1) 16-oz pkg won ton wrappers |
| Toppings: Chopped lettuce, salsa, shredded cheese, and sour cream |
Crumble sausage and ground beef together in a skillet. Cook until meat is done and no longer pink; drain well. Stir together sausage mixture, taco sauce, shredded cheese, and green chilies. Set aside.
Press won ton wrappers into 24 lightly greased mini-muffin cups. Reserve remaining wrappers for another use.
Bake at 350°F for 8 minutes or until wrappers start to brown. Remove muffin pans to wire racks. Fill baked won ton cups evenly with sausage mixture. Return pans to oven; bake 15 more minutes or until thoroughly heated and cheese melts. Serve with desired toppings.
Makes 24 servings
Allergy Warning: 
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