You know those HUGE restaurant taco salads served in those gigantic fried tortilla bowls? I’m pretty sure that was my favorite food as a child, and I would order it at any restaurant that served it. Looking back on it now, it’s actually a little frightening, because those things probably contained enough calories to fuel my little body for days.
I don’t really see them on restaurant menus much anymore – either I don’t go to the kind of restaurants that would serve them, or they’ve gone out of favor. Either way, it’s probably best that I’m not tempted by that calorie bomb anymore. Because I would probably order it tomorrow if given the chance. Or, errrr . . . I’m an adult now and I should know better.
Just because I’m an adult who should know better doesn’t mean I don’t still crave the comfort food of my childhood. But, I can be a little more sensible about it. These appetizer-sized Mini Turkey Taco Salads totally hit the spot in such a satisfying way.
First, instead of the humongous fried flour tortilla, I pressed wonton wrappers into muffin tins and baked them until crispy to form adorable little wonton cups. Then, I scooped a spoonful of refried beans into the bottom of each one, and then a bit of cooked Jennie-O Lean Taco Seasoned Ground Turkey. This conveniently preseasoned ground turkey is super simple to prepare, has all of the huge taco meat flavor that I love, and contains 70% less fat than regular ground beef! I finished my mini salad cups with a sprinkle of cheese, lettuce, tomato and black olives (which are totally optional). Then, it was CRUNCH time. So good!
Mini Turkey Taco Salads
- Nonstick cooking spray
- 36 (4-1/2-inch square) wonton wrappers
- 1 package (20 ounces) Jennie-O Lean Taco Seasoned Ground Turkey
- 1-1/2 cans (16 ounces each) refried beans
- 1 cup shredded Colby Jack cheese
- 1-1/2 cups shredded romaine lettuce
- 18 grape tomatoes, quartered
- 36 sliced black olives
- Preheat oven to 350 degrees F. Spray 2 standard muffin tins with cooking spray. Press 1 wonton wrapper into each muffin cup, taking care to press against bottom and sides of cup. Lightly spray wrappers with additional cooking spray.
- Bake 8 minutes or until golden brown and crisp. Remove wonton cups from muffin pans and transfer to a cooling rack to cool completely before filling. Repeat with remaining 12 wonton wrappers.
- Meanwhile, cook ground turkey according to package instructions; let cool before filling wonton cups.
- Divide refried beans between wonton cups; use spoon to gently spread across bottom of cups. Top beans with turkey, cheese, lettuce, tomato and olives; serve immediately.
Disclosure: As a member of the Jennie-O Switch Circle, this was a sponsored post written by me on behalf of Jennie-O. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.