Ingredients
- 12 SMALL SQUARE WONTON WRAPPERS (STOCKED WITH THE TOFU IN THE REFRIGERATED SECTION OF THE MARKET)
- 1 CUP FROZEN GROUND BEEF STYLE SOY CRUMBLES
- 1/2 CUP FAT FREE RE-FRIED BEANS
- 1 TEASPOON TACO SEASONING
- 1 -/2 CUPS SHREDDED LETTUCE
- 1/2 CUP SHREDDED REDUCED FAT MEXICAN CHEESE
- 1 TABLESPOON SLICED BLACK OLIVES, CHOPPED
- 6 TABLESPOON CHUNKY SALSA OR PICO DE GALLO
- 2 TABLESPOON LOW FAT SOUR CREAM
Preparation
Step 1
PREHEAT OVEN TO 350 DEGREES
SPRAY A 12 CUP MUFFIN PAN WITH NONSTICK SPRAY. PLACE EACH WONTON WRAPPER INTO A CUP OF THE MUFFIN PAN, AND PRESS IT INTO THE BOTTOM AND SIDES. LIGHTLY SPRAY WRAPPERS WITH NONSTICK SPRAY.
BAKE IN THE OVEN FOR ABOUT 8 MINUTES, UNTIL THE BOTTOMS OF THE WRAPPERS BEGIN TO BROWN. SET ASIDE TO COOL.
ONCE COMPLETELY COOL, PLACE BAKED WONTON SHELLS ON A PLATE OR TRAY AND SET ASIDE.
IN A MICROWAVE-SAFE BOWL, COMBINE SOY CRUMBLES, REFRIED BEANS, AND TACO SEASONING. MICROWAVE FOR 1-1/2 MINUTES OR UNTIL HOT. STIR WELL AND SET ASIDE.
EVENLY DISTRIBUTE SHREDDED LETTUCE AMOUNG WONTON SHELLS, 2 TABLESPOONS EACH. TOP LETTUCE WITH SOY-CRUMBLE MIXTURE, ABOUT 1 TABLESPOON PER SHELL.
EVENLY DISTRIBUTE CHEESE AND CHOPPED OLIVES AMONG THE SHELLS.
FINISH OFF EACH MINI TACO SALAD WITH 1/2 TABLESPOON SALSA AND 1/2 TSP SOUR CREAM.
SERVE AND ENJOY!