Wednesday, July 6, 2011
A while back I made some lasagna cupcakes - individual lasagnas made with won ton wrappers instead of pasta noodles. They were great! I had so much fun making the lasagna cupcakes that I decided to make some taco cupcakes.
I kept this pretty simple. I used my basic taco meat recipe and just added some black beans. You could add some green peppers or olives if you really wanted to jazz it up. We topped the cupcakes with some homemade salsa and sour cream. I didn't have any lettuce or I would had added lettuce on top too. We served the cupcakes along side our favorite Mexican Rice. This was a great twist on regular tacos. We both loved it!
makes 18 cupcakes
1 lb ground beef
1 packet taco seasoning
2/3 cup water
1 can black beans, drained
2 cups cheddar cheese, shredded
36 wonton wrappers
your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc
Preheat oven to 375.
Brown the meat in a skillet and drain off fat (I use a collander). Return the meat to the skillet; add the taco seasoning, water and black beans. Mix and simmer for 5-10 minutes, until water is absorbed.
Spray 18 regular muffin pan cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the taco meat between muffin cups. Sprinkle half of the cheese over the cupcakes. Repeat layers - wonton, taco meat and cheese. Bake at 375 for 20 minutes, or until cheese is bubbly. Top with your favorite taco toppings.
Cooked by Steph & Eaten by Tadd 7/06/2011