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Taco "Cupcakes"

After the Lasagna Cupcakes I made a few weeks ago were a huge success, I started thinking that the same concept could be applied using Mexican ingredients, with equally mouth-watering results. After receiving a big cooler of goodies from Wholly Guacamole this week (check back soon for a chance to wi...
  • HRH Neenerita

    Taco "Cupcakes" Source: Emily Bites Original Ingredients: 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 (I used Wholly Guacamole Queso Blanco) 1 c chunky salsa (I used Wholly Guacamole Medium Salsa) 1 c reduced fat shredded Mexican cheese (I used Weight Watchers brand)

  • Sonia McKnight

    This gal has lots of fun recipes to try.

  • A Thyme For Everything

    Mini taco "cupcakes" with guacamole on top!

  • Joy Smith

    Ingredients: 1 ½ t chili oil (found near the Asian ingredients) or just use Olive Oil 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 Directions: 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. Yields 8 taco cupcakes. Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com) Nutrition Information per serving from myfitnesspal.com: 164 calories, 12 g carbs, 7 g fat, 12 g protein, 1 g fiber

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Taco "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 cooking spray 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.