Easy Taco Salad Cups

Prep Time: 10 minutes Cook Time: 20 Minutes Yield: 12 cups

12 wonton wrappers

cooking spray

1 Tbsp vegetable oil

1/3 cup ground beef or turkey

2 tsp taco seasoning

½ cup shredded Mexican cheese blend

1 cup finely shredded iceberg or romaine lettuce

½ cup homemade or store-bought guacamole

½ cup homemade or store-bought salsa

¼ cup sour cream

1. Preheat the oven to 350 degrees
2. Arrange the wonton wrappers in a 12-cup muffin pan then spray them lightly with cooking spray.
3. Bake the wonton cups for 5 minute then remove them from the oven and set them aside.
4. Add the vegetable oil to a medium saute pan set over medium-low heat. Add the ground meat and cook it, breaking it apart with a spatula, until it is browned and cooked through. Add the taco seasoning and stir to combine then remove the pan from the heat.
5. Assemble the taco cups by dividing the ground meat evenly among the wonton cups. Top the ground beef with the shredded cheese, shredded lettuce, and a dollop of guacamole, salsa and sour cream then serve.

Note: I know 1/3 cup ground meat may not seem like enough to fill 12 muffin tin cups, I promise it's the perfect quantity!

Simple Shrimp Tacos

Tacos:
1 lb. medium frozen, uncooked shrimp; thawed and peeled
Juice of 1/2 lime
3 Tbsp. butter
12 (6") Mission Yellow Corn Tortillas
1 cup finely shredded cabbage
1/4 cup chopped cilantro
Tabasco Pepper Sauce, to taste (I often omit this, too hot for my taste)

Other sides:
8 lemon wedges
8 Tbsp. LaVictoria Salsa Suprema
4 Tbsp. sour cream
4 Tbsp. Wholly Guacamole

1. In a large bowl, toss the shrimp with lime juice and season to taste. Melt the butter in a large skillet over medium-high heat; add the shrimp and saute for about 3-4 minutes or until opaque.

2. Warm the tortillas over a gas flame or in a pan; (I use an electric skillet) You probably could microwave or heat in the oven wrapped in foil.

3. Fill with shrimp and cabbage. Top with cilantro.

4. Serve the tacos with lemon wedges, salsa, sour cream, and guacamole.

Serves 4 (3 tacos each)
uses low sugar and low carb ingredients.

Carne Asada Tacos

Tacos:
2 lbs. flank steak
1 Tbsp. McCormick Grill Mates Mesquite Seasoning
8 (6") Mission Yellow or White Corn Tortillas
1/2 cup chopped green onions
1/2 cup chopped tomato
1/2 cup finely chopped cilantro

Other sides:
1/2 cup canned Progresso Black Beans, drained
1/4 cup La Victoria Salsa Suprema
1/4 cup sour cream
24 Mission Restaurant Style Tortilla Triangles

1. For the tacos: Preheat grill to Medium-high heat. Season the steak with grill seasoning. When the grill is hot, cook the steak for 3-5 minutes per side. Remove from the grill and let rest for 5 minutes; then slice across the grain of the meat.
(I use an indoor electric grill)

2. Warm each tortilla over a gas flame or in a pan; (I use my electric skillet) fill with steak, tomato, and green onion. Garnish with cilantro.

3. Warm the beans and serve with the tacos, along with some chips and sides of sour cream and salsa.

Serves 4
Low sugar and Low Carb ingredients.