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Taco Wonton Cups

Taco Wonton Cups

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Taco Wonton Cups

Taco Wonton Cups

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  • Author: Cherie DeBrule
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 min
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Ingredients

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1 pound lean ground beef, browned and drained

1 envelope ( 3 tablespoons) taco seasoning mix

8 ounce package taco blend shredded cheese

4 oz diced green chilies, 1 can

2.25 ounce sliced olives, 1 can

2 cups sour cream

2 cups shredded lettuce

48 wonton wrappers

2 tablespoons olive oil

Instructions

Preheat your oven to 375 °F.  Take a paper towel dipped in olive oil and grease all the muffin tin holes. Set aside.

Prepare The Taco Meat: Saute the brown beef in a large frying pan over medium heat (7-10 mins). Stir in the taco seasoning mix and diced green chilies till well combined.

Assemble The Taco Wonton Cups: Place one wonton wrapper over the bottom of each muffin tin. Then place another wonton wrapper on top of the other. It should fill out each muffin hole like a flower.  Fill the wontons with 1 teaspoon of taco meat. Next sprinkle on the shredded cheese.

Bake in the oven for 12-15 minutes or until golden brown.

Remove the wonton cups from the tray and top it with shredded lettuce, sour cream, and olives. Garnish with parsley if desired. Serve and enjoy!

Notes

Tip: Top with your favorite toppings (diced tomatoes, jalapeno, salsa, guacamole, chives, green onion,  avocado, fresh cilantro, corn, black beans, etc.).

Nutrition

  • Serving Size: 24
  • Calories: 302
  • Sugar: 2g
  • Sodium: 467mg
  • Fat: 8.6g
  • Saturated Fat: 3.9g
  • Carbohydrates: 42g
  • Fiber: 2.6g
  • Protein: 13.7
  • Cholesterol: 33mg

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Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

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Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

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  • Author: Bryon | Taste & Review
  • Prep Time: 20
  • Total Time: 180
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Ingredients

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  • 1/2 lb thick-cut bacon, chopped
  • 1 yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 bunch green onions, diced
  • 2 garlic cloves, minced
  • 2 1/2 cups shredded cheddar cheese
  • 1 (7 ounces) precooked sausage links, chopped
  • 1 (32 ounces) package frozen tater tots
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 cup cauliflower, riced
  • 1 (10 1.2 Oz) can cream of mushroom soup

Instructions

  1. Turn on the slow cooker to high.
  2. On a cutting board cut the bacon and sausage. The meat should be cut in chunks not in crumbles. Add both the sausage and bacon to a large frying pan over medium heat. Cook until crispy. Transfer the cooked bacon and sausage to the slow cooker. Reserve the grease in the frying pan.
  3. Go back to the cutting board and chop up the yellow onion, red bell pepper, green bell pepper, garlic, and green onion. Then use a box grater to rice the cauliflower into the size of rice. Rice enough cauliflower to make 1 cup, leaving any large tough stems behind. Add the chopped vegetables to the frying pan that has the grease from the meat in the pan. Cook until the onions turn translucent and the vegetables have cooked through, about 10 minutes. Place the cooked vegetables, shredded cheese, salt, black pepper, garlic powder, cream of mushroom soup to the slow cooker. Stir till well combined.
  4. While the crock pot is starting to heat up the other ingredients you can fry up the tater tots. Place the tater tots in the frying pan for 5 minutes and then turn them over and fry for another 5 minutes or until crispy. Transfer the crispy tater tots to the slow cooker, reserving some tater tots to be placed on top. Slowly stir all the ingredients together in the slow cooker and then place the rest of the tater tots on top.
  5. Cover and cook on high for 2-3 hours

Nutrition

  • Serving Size: 8
  • Calories: 493
  • Sugar: 3
  • Sodium: 1405
  • Fat: 30
  • Saturated Fat: 13
  • Unsaturated Fat: 14
  • Trans Fat: 0
  • Carbohydrates: 37
  • Protein: 20
  • Cholesterol: 63

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Low Carb Breakfast Egg Cups

Low Carb Breakfast Egg Cups

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Low Carb Breakfast Egg Cups

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  • Author: Cherie | Taste And Review
  • Cook Time: 20
  • Total Time: 25
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Ingredients

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  • 12 eggs
  • 2 ounce (1 package ) Sliced deli ham
  • 1 red sweet pepper
  • 1 cup raw baby spinach
  • 1/2 package of bacon bits (2.5 ounces)
  • 1 cup of shredded marble jack cheese
  • 3 green onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Preheat oven to 350º and spray a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham. Crack an egg in each ham cup and use a fork to beat it. If you want it more like a eggs benedict don’t beat it. Chop up the red sweet pepper, baby spinach, and green onions on a cutting board. Then divide the vegetables among all the cups. Next sprinkle the bacon bits, and marble jack cheese, on to the egg cups. Sprinkle salt and pepper on the top. Bake in the oven for 15-20 minutes. Garnish with parsley and serve.

Notes

  • You can make these ahead of time and freeze them for breakfast on the go!

Nutrition

  • Serving Size: 12
  • Calories: 119
  • Sugar: 1
  • Sodium: 284
  • Fat: 8
  • Saturated Fat: 4
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 2
  • Protein: 10
  • Cholesterol: 197

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Poblano Poppers

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Poblano Poppers

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22
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Ingredients

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  • 6 Poblano Peppers
  • 1 bag ( 3oz) real bacon bits
  • 1 bag (2 cups) cheddar jack shredded cheese
  • 2 containers (8 0z each) chive & onion cream cheese spread

Instructions

  1. Preheat the oven to 350ºF. Line 2 backing sheets with parchment paper. Remove the tops, seeds and membranes of the poblano peppers. Then cut it into 4 pieces to 8 pieces as desired. Place all the peppers on the baking sheet. Take a butter knife and spread cream cheese onto each pepper. Then sprinkle the bacon bits on top of the cream cheese. Top off the peppers with the shredded cheese. Bake in the oven for 10 to 12 minutes.

Notes

  • Use latex gloves when cuttting the peppers so the spice of the pepper won’t get on your finger nails and skin.

Nutrition

  • Serving Size: 30
  • Calories: 47
  • Sugar: 1
  • Sodium: 98
  • Fat: 3
  • Saturated Fat: 2
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 2
  • Protein: 3
  • Cholesterol: 8

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