When did fall become such a busy time of year? As a kid, I remember all of the to-do around back-to-school, but fall was a fun time. Now, it seems like the back-to-school rush just extends right into the holiday rush.
So, I look for any opportunity to steal a little time back to spend with my family. We like to watch football together when we can. When we get that time, I like to spend it with them and not be hanging out in the kitchen.
Slow cookers are a great way to make busy days easier! These Slow Cooker Korean BBQ Taco Cups are impressive, but they’re so easy to make!
Slow Cooker Korean BBQ Taco Cups
Easy appetizer recipe that's full of flavor!
- slow cooker Korean beef*
- Wonton wrappers
- Shredded red cabbage and carrots
- Queso fresco
Preheat oven to 375 F.
Place a wonton wrapper in each tin of muffin tin, and gently press in.
Bake for 7-9 minutes, or until golden brown.
Add meat to baked wonton cup and top with shredded cabbage, carrot, queso fresco, and cilantro.
*You can also use this Instant Pot Korean Beef recipe.
Nutrition facts per serving (1g)