Taco “Cupcakes”

Not only are these Taco Cupcakes fun but they taste amazing too!
(and not to mention an easy clean up when all is said and done)

Here is what you will need:

  • 1 1/2t chili oil (found near the Asian ingredients)
*I could not find this… it probably was right in front of my face but seriously, never found it. So I just used some Olive Oil… and I don’t think I really even needed that!
  • 1/2 lb 95% lean ground beef
*We always use ground chicken when it comes to Mexican dishes… No real reason other then the fact that we prefer the taste! Use either or, it will still be tasty!
  • 1 T taco seasoning
  • 3/4 c canned black beans, drained and rinsed
  • 16 wonton wrappers (found in the produce section)
  • 5 T + 1t of queso dip or salsa con queso
  • 1 c chunky salsa
  • 1 c reduced fat shredded Mexican cheese
  • Guacamole for serving

    Directions:

    • First, pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
    • Heat chili oil (or Olive oil) in a saute pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
      3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the  muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom.
      Follow by spooning some of the meat/beans mixture into each cup (I would say about two teaspoons) and then spooning a teaspoon or so of salsa on top of that. Sprinkle a pinch of the cheese evenly over the top of each cup.
      Got it?
      Now do it all again, one more time!
      Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
      4. Bake for 18-20 minutes until golden brown. Let cool for 5 minutes before removing from muffin tin