Crunchy Taco Bowls
- 3 lb. Ground Beef
- 28 oz. can Diced Tomatoes with Green Chilies
- 9 tbsp Taco Seasoning
- 36 (approx.) Wonton Wrappers
- 2.5 cups Cheddar Cheese
- 1 can Non-Stick Cooking Spray
Wash hands. Preheat oven to 375°F. Generously coat a standard size muffin tin with nonstick cooking spray. In a large frying pan, brown ground beef, then drain excess fat. Combine ground beef, taco seasoning, and tomatoes until thoroughly mixed. Line each cup of prepared muffin tin with a wonton wrapper. Add a modest spoonful of taco mixture, then top with a pinch of cheese. Press down firmly, then add another layer of wonton wrapper, taco mixture, and a final layer of cheese. Bake at 375°F for 10–12 minutes. Wonton edges should be golden, and cheese should be fully melted. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.