Originally published on “Blaise the Baker” March 26th, 2014
“Blaise the Baker” is COOKING! Ha!
Today’s recipe is inspired by a dear friend and family member. Her name is Paula Arnett and she is a sweetheart.
I have always loved wonton cups and I find these simply incredible! They do not need much improvement, but I changed them a little to suit my tastes – which you can do as well! That is the beauty of this recipe…it is not only delicious, easy and simple…it is also very versatile!
Beef and Sausage WonTon Cups
1 pound ground beef
1/2 pound “hot” sausage
1 cup shredded cheddar cheese
2 cups shredded Monterey jack cheese
1/2 cup Ranch dressing
1/3 cup finely chopped green pepper
1 16 oz package WonTon wrappers (larger 3 1/2 inch squares)
You can locally find the WonTon wrappers in your local produce department.
Start by preheating your oven to 350 degrees.
Brown the ground beef and hot sausage. After fully browned, drain the fat.
Spray muffin tins lightly with cooking spray.
Line muffin tin (little or larger size tins will both work – just adjust the cooking time depending on the size. This recipe was used with the “larger” – regular size muffin tins) with the WonTon wrappers. Be sure to only use ONE wrapper – they are thin and sometimes tricky to work with. Just lay the wrapper over the tin and push it gently into the muffin tin creating a “flute” around the edge.
Place into the 350 degree preheated oven for 6 minutes to bake the shells.
Combine the cooked ground beef and sausage mixture with the cheese, Ranch dressing and chopped green pepper.
After the shells have baked 6 minutes, remove from oven and spoon about a tablespoon of the mixture into each cup.
Return to the oven and bake for another 8 minutes.