Veggie Medley Wonton Cups
5
Minutes
Prep Time
20
Minutes
Cooking Time
25
Minutes
Total Time
6
Serves Servings
Ingredients
- 1 Package Harvest Fresh Riced Veggie Medley
- 1 Lb. Ground Beef, cooked
- 1 Onion, Sliced
- 2 Garlic Cloves, minced
- 1 Can Diced tomato, drained
- ¼ Cup. Unsalted Chicken Broth
- 4 Tbsp. Olive Oil, divided
- 1 Cup Shredded Cheddar cheese or mixed
- 1 Tsp. Onion powder
- 1 Tsp. Garlic powder
- 1 Tsp. Paprika
- 1 Package Fajita Mix
- 24- Wonton wrappers
- Salt and Pepper to Taste
- Sour Cream, guacamole, topping
- Cilantro, topping
Directions
- Pre-heat oven to 350 degrees. Lightly grease a mini muffin tray with cooking spray.
- Carefully press two wonton wrappers in muffin tin, forming a cup. Spray the tops of wonton wrappers with cooking spray. Bake for 6-8 minutes, until golden brown.
- In a large skillet on medium heat, add 2 Tbsp. oil, add onions sauté until translucent, add garlic, sauté until fragrant. Add riced veggie medley sauté for about 5 minutes. Add onion powder, garlic powder, paprika, until fully combined, sauté for a couple of minutes.
- Then add diced tomatoes and chicken broth and fajita mix. Mix until fully combined. Bring to a simmer to reduce moisture. Then, add cooked ground meat, add salt and pepper, mix until combined. Remove from heat.
- Place veggie medley meat mixture into crispy Wonton Cups and top with shredded cheese, sour cream, guacamole, cilantro and ready to serve.
Video Recipe Below:
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