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