I originally found the idea for these on Pinterest – but the “recipe” was a picture on Flickr with rollover notes (you can’t copy them) and it wasn’t really a recipe at that. It was basically just filling wonton skins and baking them.
So I cooked up a batch of taco meat and gave this a few trial runs in various ways, based on comments of crispiness (or lack thereof) on the original post, and wanted to give a proper instructional (with text you can save!).
Filling recipe (as pictured):
1/2 pound ground beef
1/2 onion, finely chopped
2 cloves chopped garlic
1-2 tablespoons taco mix or your favorite taco spices
1-2 cups shredded cheese to top
The best method I found is to make sure to dust off the excess cornstarch, this prevents it from crisping otherwise. I pushed them into a muffin tin to create a cup. Letting them warm up helps, as you can stretch the skin to fit/conform a bit better that way. I then spritzed them with olive oil (see my Misto review here) and baked them for about 5-10 minutes at 350