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  • Brittney Waters

    Double Decker Taco Cupcakes - Mexican version of lasagna cupcakes Ingredients for 18 cups 1 pound ground beef 1 (1.25 ounce) package of Old El Paso taco seasoning mix 36 wonton wrappers 1 (16 ounce) can Old El Paso refried beans 36 tortilla chips 2 cups shredded cheddar cheese optional toppings: sour cream, diced tomatoes, cilantro, onion

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Taco Cupcakes makes 18 cupcakes (Printable Recipe) 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 us...

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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.

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