Venison Crunchy Taco Cup Appetizers
At a recent get-together, the host served a version of these cups made with ground beef. Everyone there loved them. Since we use mostly ground venison around here, I knew right away I wanted to re-create them with wild game.
These easy-to-make appetizers are perfect for a New Year’s party.
You can eat these as a main course, but where they really shine is as a hand-held treat at a party. Pass around a tray of fresh-out-of-the-oven taco cups and let everyone grab one or two (or three or four, we don’t judge) as they mingle. The melted cheese helps hold everything together and makes them a less messy option than traditional tacos.
Make them with wonton wrappers, which you can usually find in the refrigerated section of your local market. They cook fast and get nice and crispy in the oven.
You can find wonton wrappers in the refrigerated section of your market.
Start by browning the ground venison in a large skillet in olive oil. Add the taco seasoning and fire-roasted tomatoes.
Brown the ground venison and add the taco seasoning and tomatoes.
Stir and bring to a boil, then reduce heat to a simmer and continue stirring until the meat soaks up the moisture from the tomatoes.
Coat a muffin tin with nonstick spray or use a nonstick silicone version. Place a wonton wrapper in the bottom of each cup.
Line the muffin pan with wonton wrappers.
Spoon in a little of the seasoned meat mixture, then top with a tablespoon or so of shredded cheese.
Top the wrappers with meat and cheese, then add a second wrapper, more meat, and more cheese.
Top the cheese with a second wonton layer, oriented so that the corners don’t line up with the first wrapper. Repeat with a second spoonful of meat and more cheese. Continue filling the cups until you have used all of the meat mixture.
Place the muffin tin in a preheated 350-degree oven. Bake for 15-20 minutes or until the cheese has melted and the wonton wrappers are crispy and golden brown.
Bake until the cheese has melted and the wonton wrappers are crispy.
Top with a dollop of sour cream and diced green onion and tomato just before serving. This recipe makes 12 individual cups, but you can easily double or triple it to serve a crowd.
1 pound ground venison
2 teaspoons olive oil
2 tablespoons taco seasoning
1 14-ounce can fire-roasted diced tomatoes, drained
Salt to taste
24 wonton wrappers
1 ½ cups shredded cheddar cheese
Sliced green onions
Fresh tomatoes, diced
Nonstick cooking spray