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Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin (you will need to do two batches or use two muffin tins).

Heat olive oil in a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Reduce heat to medium. Stir in the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.

Pour in the water and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the liquid has mostly evaporated and the beef is well-coated with the spices. Remove from heat.

Carefully press one wonton wrapper into each cup of the prepared muffin tin, forming a cup shape. Repeat with the remaining wrappers and muffin tin if doing a second batch.

Spoon about 1 tablespoon of the seasoned ground beef into each wonton cup.

Top the beef with a sprinkle of shredded Monterey Jack and cheddar cheeses, a few diced red onions, and a thin slice of jalapeño.

Bake for 10-12 minutes, or until the wonton wrappers are golden brown and crispy, and the cheese is melted and bubbly.

Carefully remove the nacho bites from the muffin tin. Garnish with fresh chopped cilantro. Serve immediately with a dollop of Greek yogurt and a side of salsa.


Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin (you will need to do two batches or use two muffin tins).

Heat olive oil in a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Reduce heat to medium. Stir in the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.

Pour in the water and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the liquid has mostly evaporated and the beef is well-coated with the spices. Remove from heat.

Carefully press one wonton wrapper into each cup of the prepared muffin tin, forming a cup shape. Repeat with the remaining wrappers and muffin tin if doing a second batch.

Spoon about 1 tablespoon of the seasoned ground beef into each wonton cup.

Top the beef with a sprinkle of shredded Monterey Jack and cheddar cheeses, a few diced red onions, and a thin slice of jalapeño.

Bake for 10-12 minutes, or until the wonton wrappers are golden brown and crispy, and the cheese is melted and bubbly.

Carefully remove the nacho bites from the muffin tin. Garnish with fresh chopped cilantro. Serve immediately with a dollop of Greek yogurt and a side of salsa.
