Wednesday, March 14, 2012

Taco Cupcakes

Tacos and burritos always sells in our house.  So when I saw this in Pinterest, I just have to try it.  This is from Emily bites.  Some changes I made are instead of the queso dip, I used melted Velveeta cheese.  I also used Pinto beans instead of black beans.  I always have a weakness for sour cream so I topped mine with it.  Emily used guacamole.  We had these for snacks and lunch.


1 ½ t chili oil (found near the Asian ingredients)
½ lb 95% lean ground beef
1 T taco seasoning
¾ c canned black beans, drained and rinsed
16 wonton wrappers (found in the produce section)
5 T + 1 t of queso dip or salsa con queso
1 c chunky salsa
1 c reduced fat shredded Mexican cheese


1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up 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 (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. 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 5 minutes before removing from muffin tin.

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