# What You Need:
→ Protein
01 - 250 g (8.8 oz) ground beef or ground turkey
→ Vegetables
02 - 1 small onion, finely chopped
03 - 1 small tomato, diced (optional)
04 - 1/2 cup canned corn kernels, drained (optional)
→ Spices & Flavor
05 - 1 packet (about 1 oz/28 g) taco seasoning mix
06 - 2 tbsp tomato paste
07 - 2 tbsp water
→ Other
08 - 12 wonton wrappers
09 - 3/4 cup shredded cheddar or Mexican blend cheese
→ Toppings (Optional)
10 - 1/4 cup sour cream
11 - 1/4 cup finely shredded lettuce
12 - 1/4 cup diced tomatoes
13 - 2 tbsp sliced green onions
14 - 2 tbsp chopped fresh cilantro
# How-To:
01 - Preheat the oven to 180°C (350°F). Lightly grease a standard 12-cup muffin tray.
02 - Press one wonton wrapper into each muffin cup, shaping to fit; the edges can fold up a bit.
03 - In a skillet over medium heat, cook ground beef (or turkey) and chopped onion until browned, about 5–6 minutes. Drain excess fat.
04 - Stir in tomato paste, taco seasoning, and water. Simmer for 2–3 minutes until the filling thickens. Stir in diced tomato and corn if using.
05 - Divide the taco mixture evenly among the wonton cups. Sprinkle each with cheese.
06 - Bake for 10–12 minutes, until the edges of the wontons are golden and crisp, and the cheese is melted.
07 - Let cool slightly. Carefully remove from pan and top with lettuce, diced tomato, green onions, cilantro, and a dollop of sour cream if desired. Serve immediately.
