Tasty Tango Taco Cups - RW 8/24/24

▢ 2 teaspoons olive oil

• ▢ 1 pound ground beef I use 90% lean
• ▢ 2 tablespoons taco seasoning
• ▢ Wassi's Sunset Tango rub and Wassi's Big Cheese rub
• ▢ 1 14 ounce can petite diced tomatoes drained
• ▢ 24 wonton wrappers
• ▢ 1 1/4 cups shredded cheddar cheese
• ▢ 1/2 cup sour cream
• ▢ 1/4 cup sliced green onions
• ▢ 1/4 cup diced fresh tomatoes
• ▢ cooking spray

• Preheat the Big Green Egg - to 400 degrees. Heat the olive oil in a large cast iron pan
• Add the beef to the pan. Use a spatula to break up the meat, stirring constantly. Add the taco seasoning. 
• Cook the meat for 4-5 minutes or until cooked through. Stir in the canned tomatoes.
• Coat a 12 cup muffin tin with cooking spray. Place one wonton wrapper into the bottom of each muffin cup.
• Spoon approximately 2 tablespoon of meat into each cup and top with approximately 2 teaspoons of cheese.
• Place back in to Egg (indirect cooking)-Bake for 10-15 minutes or until edges are browned and cheese is melted.
• Top each taco cup with a creama of sour cream,lime juice and Wassi's Vintage Sunshine.  Sprinkle of green onions and tomato, then serve.