Game Day Eats Series | Episode 2: Mini Taco Bowls

I know you are probably wondering: (1) Game Day Eats series? Yes, I mentioned it briefly here. (2) Episode? Yes, because I have no other idea how to let you guys know this is a series and how to organize multiply recipes under this series, so spelling it out seems the best most expeditious way. Aside from that if I ever find a way to gain an extra day in the week or learn to get more organized, this series will be accompanied with videos.

Now that we have all that preamble out of the way. What to expect– one fun party food recipe a week for remainder of the football season. It’s a big commitment, but what is football with out tailgating bites? I mean you might as well just read Bleacher Report for highlights. Am I right?

For those that agree, let’s talk about these Mini Taco Bowls. I LOVE them, they are incredibly easy to make and even more fun to serve. The big difference between my version and the ones on Pinterest are I use wonton wrappers over stamping out tortilla rounds. I much prefer the crispness that the wonton shells have over the less than crispy baked tortilla shells. And let’s face it, most of us are going to be too lazy for the laborious work of frying little taco bowls. These wontons are the way to go!

A quick recipe note:

• To make the most of your time, make the taco meat while the bowls are baking, or better yet, make it the night before–including the shells. Both hold up well overnight. Cover and store the meat in the refrigerator. The mini taco bowls can stay out on the counter in an airtight container, just make sure to cool the bowls completely before storing or they will go soft and soggy.

Mini Taco Bowls Bites

Yield: Makes 20-24 mini taco bowl bites

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Ingredients

• Wonton Taco Bowls
• 24 wonton wrappers
• 2 tablespoons melted butter
• Homemade Taco Seasoning
• 2 tablespoons chili powder
• 1 tablespoon + 1 teaspoon ground cumin
• 1 tablespoons garlic powder
• 1 tablespoon onion powder
• 2 teaspoon cornstarch
• 2 teaspoons kosher salt
• 2 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1  teaspoon Ancho chili powder
• ½ teaspoon cayenne pepper
• Taco Meat
• 3 tablespoons tomato paste
• 4 tablespoons water
• 2 tablespoons oil
• 1 lb ground lean ground beef

Instructions

1. To make taco bowls: Lightly butter one side of wonton shells with butter. Placed butter side down into muffin pan and bake at 350ºF for 8-10 minutes or until wontons are lightly golden-brown.
2. To make homemade taco seasoning: Place all taco season ingredients in a bowl and whisk to combine, or alternately, place all ingredients in a jar and shake it up. Set aside.
3. To assemble: In a small bowl, whisk together tomato paste and water. Set aside. Heat vegetable oil in a large pan over medium heat. Add ground beef, using a wooden spoon or a sturdy spatula break up the meat. Add the homemade taco seasoning and tomato paste mixture. Cook and stir mixture is well combined  and meat is cooked through about 10 minutes. Spoon taco meat into taco bowls and top with guacamole, sourcream, cheese, red onions, cilantro, sliced olives and sliced jalapenos. Serve with lime wedges.