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Scorpion Nacho Cups - South China Seas Trading Co.

Scorpion Nacho Cups

Ingredients (makes 2 dozen nacho cups)

1 Brick of Cream Cheese
1 Small Red Pepper (diced)
1 Pack of Wonton Wrappers
Salt
Pepper
Olive Oil
1 Pound Ground Beef
1 Bottle Heartbeat Hot Sauce Scorpion
One packet of Taco Seasoning
1 1/2 Cup Shredded Cheese
1 Can of Sliced Black Olives
3 Green Onions (chopped)
1/2 cup Pickled Jalapeños (chopped)
Handful of Cilantro (chopped)
Sour Cream


Tools

Muffin tray
Frying pan

Directions

Step 1: Preheat oven to 400F. Take your cream cheese out of the fridge, dice into cubes and let soften on the counter. Place wonton wrappers in a muffin tin and bake for 5 minutes or until golden brown on the edges, then remove and set aside (keep your oven on as you'll need to bake these one more time).

Step 2: Heat up your frying pan on medium high heat. Once hot, add a splash of olive oil and your ground beef. When cooked, strain off the excess fat and add your packet of taco seasoning and a splash of water. Stir until combined, then add 4 tbsp of our Scorpion Hot Sauce. Cook until water has been reduced, then remove beef from pan and set aside.

Step 3: To the same pan, add your diced red peppers, seasoning with a pinch of salt and pepper and cook until soft. Add your beef back into the pan and stir to combine.

Step 4: Turn heat to low, then add your cubed cream cheese to the mixture, stir to combine and allow to fully melt. Add 1 cup of shredded cheese, stir to combine and allow to melt.

Step 5: To your cooked wonton cups, add a spoonful of the mixture, top each with four or five olive rings, and sprinkle some pickled jalapenos on each. Then sprinkle shredded cheese on each (don't worry about excess cheese getting on the pan, it will just crisp up and be delicious). Place back into your oven and bake for another 5 minutes, or until the cheese melts. 

Step 6: Remove from oven and garnish with a dollop of sour cream, another olive ring, a pinch of your sliced green onions, and cilantro. Serve and enjoy!
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