7 Layer Taco Cups

Who doesn’t love 7 Layer Dip?  While I love the flavors, I always feel like it’s a little messy to serve.  So, I took some inspiration from my aunt’s sausage stars, and decided to make 7 Layer Taco Cups!  They are so fun and full of flavor.  Your guests are sure to be impressed, because although they look like a lot of trouble, they come together in a snap!

There’s no set recipe for this popular dip, so you can customize it to fit your tastes.  Like cilantro?  Use it instead of lettuce.  Trying to go meat-free?  Use salsa instead of taco meat.  And, if you think 7 layers just isn’t enough, maybe check out this 47 Layer Dip for some inspiration for more!

Place the wonton wrappers in a mini muffin pan and pre-bake them for 5 minutes.  While wontons are baking, gather the other ingredients.

After baking, place about 1 teaspoon refried beans in each wonton, followed by about 1 1/2 teaspoons ground beef.  Top with a small sprinkle of cheese.  Use whatever cheese you have on hand (I used Colby jack!).  Bake until the cheese is melted.

Just look at that yummy, melty goodness!

Top each with 1 teaspoon mashed avocado, 1 teaspoon sour cream, a sprinkle of lettuce, a few diced tomatoes, and 3 or 4 black olive slices.

Serve immediately, and beware.  These things are so easy and fun to eat that you may just eat a few more than you intended to!

7 Layer Taco Cups
Recipe from your Everyday Home Cook

1/2 pound ground beef, browned & drained (seasoned, if desired)
1/2 16 oz can Old El Paso® Traditional Refried Beans
1 cup shredded cheese (cheddar, Monterey Jack, colby, or a blend)
1 avocado, mashed (or 1/2 of a recipe of guacamole)
1/2 cup sour cream
2 cups shredded lettuce
1 medium tomato, diced
1 2.25 oz can sliced black olives
24 wonton wrappers

Preheat oven to 350 degrees F.  Place wonton wrappers in a mini muffin pan and bake for 5 minutes.  While wontons are baking, gather ingredients.

After baking, place about 1 teaspoon refried beans in each wonton, followed by about 1 1/2 teaspoons ground beef.  Top with a small sprinkle of cheese.  Bake for about 8 to 10 minutes, until cheese is melted.

Remove from oven and top each with 1 teaspoon mashed avocado, 1 teaspoon sour cream, a sprinkle of lettuce, a few diced tomatoes, and 3 or 4 black olive slices.  Serve immediately.

Makes 8 servings of 3 taco cups each.

Disclosure:
I received payment from Old El Paso^® for recipe development purposes. All opinions expressed are my own.