I found this recipe on one of my favorite blogs, Emily Bites. I can't wait to try more of her healthy comfort food recipes.
|Topped with light sour cream and homemade guacamole, this is comfort food at it's best!|
Taco CupcakesRecipe by Emily Bites
Serves 8, 1 cupcake per serving
1 ½ t chili oil (I used olive oil because I wanted to keep it mild)
½ lb 95% lean ground beef
1 T taco seasoning
¾ c canned black beans, drained and rinsed
16 wonton wrappers
5 T + 1 t salsa con queso (I used Tostitos because it was on sale)
1 c chunky salsa
1 cup reduced fat shredded Mexican cheese
Preheat your oven to 375. Spray 8 muffin tin cups with cooking spray. Next, heat your oil in a large pan over medium high heat. Add your ground beef and taco seasoning and brown, breaking up the beef into little crumbles. (I use my Pampered Chef Mix N Chop for that...makes it so easy!) Now it's time to add the black beans and cook the mixture for a few minutes until warmed through.
Now the fun begins :) Press a wonton wrapper into each of the prepared cups. Put about a teaspoon of queso into the bottom of each cup and spread across the bottom. Next, take half the meat mixture and divide it up among the 8 cups. Now divide half of the salsa mixture between the 8 cups. Then take 1/2 of the cheese and sprinkle a little into each cup.
For the second layer, press a wonton wrapper on top and repeat the layering of the queso, meat mixture, salsa and cheese.
|Starting the 2nd layer|
|Just before baking|
|Ole! The finished product! I was cooking for a crowd so I doubled the recipe.|
Note: My nutritional information varies from that on the Emily Bites. I'm thinking it's due to varying ingredient brands. I use Mastercook software to calculate my nutritional values. I recommend doublechecking nutritional values with whatever ingredient brands you're using.