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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.
Taco Potato salad: 3 pounds white potatoes 2 cups mayonnaise 1 (1.25-ounce) package taco seasoning mix 1 cup shredded Cheddar cheese 1/2 cup sliced scallions (green onions) 1 (2.25-ounce) can sliced black olives, drained 1 cup coarsely crushed ranch-flavored tortilla chips