Won Ton Taco recipe

Posted on September 27th, 2012 in Commentary by EngineerBoy

Won Ton Tacos

One of my Facebook friends posted a Pinterest link to a description of little tacos made in won ton wrappers. I took that as inspiration to try it at home, and they were *delicious*!  Here’s how we made them:


1lb ground beef
1 medium onion
Won ton wrappers
1/2 tsp comino powder
1/2 tsp chipotle powder
2 bay leaves
2 tbsp cooking oil (we use grapeseed)
salt and pepper to taste
shredded cheese (we prefer four mexican blend)

1/2 head iceberg lettuce
Miracle Whip or mayonnaise (to taste)

Heat the oil in a large skillet on medium.  Chop the onions and saute until they start to turn brown at the edges.  Add the ground beef, salt, and pepper and cook until the meat is browned, stirring occasionally.  Once the meat is browned, reduce heat to low, add the comino, chipotle, and bay leaves, stir, cover, and let simmer for 20-30 minutes.

A few minutes before the meat is done, preheat the oven to 350 degrees.  Get a muffin pan – if the pan is not non-stick, coat the inside of each cup with oil (Pam, oil spritzer, or wipe with lightly oiled paper towel).  Put a won ton wrapper into each cup, pressing it gently down to the bottom, keeping it roughly centered.

When the meat is done cooking, give it a taste and adjust seasonings if needed to taste one last time.  Scoop a heaping tablespoon full into each won ton wrapper, sprinkle with shredded cheese, and bake in the oven for 12 minutes.

Optional: while the won ton tacos bake, shred the lettuce into a bowl, add some Miracle Whip and gently stir.  We use just enough to put a very light coating on the lettuce.  Note that even the mayonnaise-lovers in the house prefer the use of Miracle Whip for this recipe, due to the nice counterpoint the sweeter taste imparts.

When the won ton tacos are done, serve them with an optional dish of lettuce, and enjoy.  We put a small dollop of lettuce on each taco, then eat it.  Keeping the lettuce in a separate bowl and adding it as you go means the lettuce won’t get soggy sitting on top of the hot tacos.

Note that we usually have a little meat left over, and sometimes put in a second batch of 3-4 more tacos, or sometimes we just use two muffin pans and make them all at once.

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