Chili Wonton Cups
Ingredients
The filling
-
¾
lb
uncooked 95% lean ground beef
-
⅓
cup
chopped onion
-
1
clove
garlic, minced
-
½
cup
drained and rinsed canned kidney beans
-
1
14.5 oz can
petite diced tomatoes
-
2
tablespoons
chili powder
-
1
teaspoon
cumin
-
½
teaspoon
salt
-
¼
teaspoon
cayenne pepper
The cups
-
24
pieces
wonton wrappers
-
4
oz
50% reduced fat sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 375°F and prepare a muffin tin with cooking spray.
- Cook the ground beef in a skillet over medium heat, breaking it up as it cooks.
- Add onion and garlic to the skillet and cook until the meat is browned and the onion is softened.
- Stir in kidney beans, diced tomatoes, chili powder, salt, cumin, and cayenne; simmer for 10 minutes.
- Place a wonton wrapper in each muffin tin cup and fill with half of the chili mixture.
- Sprinkle half of the cheddar cheese over the chili in each cup.
- Top with another wonton wrapper and repeat the layering with the remaining chili and cheese.
- Bake for 18-20 minutes until the wontons are golden brown and heated through.
- Allow to cool for a few minutes before removing from the tin.
Nutrition Facts (estimated)
Servings
12 wonton cups
Calories
124
Total fat
3g
Total carbohydrates
13g
Total protein
11g
Sodium
20mg
Cholesterol
20mg
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