Miniature Meatless Monday: Baked Taco Cups

I’m always looking for new things to do with one of my favourite staples, Yves Veggie Ground Round. Granted, as with everything else, this should be eaten in moderation because of the numerous studies linking soy products to breast cancer (though there are an equal number of studies suggesting this is not actually an issue), but I really do love how versatile it is and how easily I can mimic a non-kosher dairy and meat meal.

This is a great recipe for dinner, but works equally as well (if not better) as an app for a party or for tailgating. Here I used egg roll wraps to make meal sized baked tacos, but had I been making them for a party, I would have used wonton wrappers (80 calories for 4!) and a mini muffin tin.

In terms of the veggies, you can really use anything you like. I had planned on shredding carrots, cabbage and onion, but then found a package of julienned carrots and zucchini at the grocery store for a fraction of the price of the veggies I had planned on using, and decided it was a sign that I should make this meal that much easier! Each taco cup using the egg roll wrappers is about 140 calories and under 4 grams of fat – this includes the cheese and sour cream on top. Two plus a salad were more than filling enough for a meal. I opted for a stuffed avocado caprese salad.


Happy Meatless Monday!

Miniature Baked Taco Cups

1 package of egg roll or wonton wrappers
1 to 1 1/2 cups of veggies of your choice, shredded or julienned
1 package of Yves Original Veggie Ground Round
3/4 cup of shredded part skim mozzarella or other shredded cheese
3/4 cup low fat or fat free (I used 5%) sour cream

  1. Preheat oven to 350. Spray a muffin tin (with space for 12 muffins) with cooking spray to avoid sticking. Place one egg roll wrapper in each muffin tin, accordioning the sides to fit into each tin.
  2. Spray a frying pan with cooking spray or olive oil. Over medium heat, cook the ground veggie meat with the vegetables until vegetables are cooked, about 3 – 5 minutes. Remove from heat.
  3. Spoon about 1/4 cup of the veggie – meat mixture into each taco cup. Top with about 1 tbsp of shredded cheese.
  4. Bake for about 20 minutes, or until edges are beginning to brown. Remove from muffin tins, top with about 1 tbsp of sour cream, and serve.

Makes 12 taco cups



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