Taco Wonton Cupcakes
Ingredients
The filling
-
¾
lb
95% lean ground beef
-
2
teaspoons
chili oil
-
4
teaspoons
taco seasoning
-
1
cup
canned black beans, drained and rinsed
-
¾
cup
chunky salsa
The wrappers and toppings
-
24
pieces
wonton wrappers
-
8
tablespoons
queso blanco dip or salsa con queso
-
4
oz
50% reduced fat sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 375°F and lightly mist a 12-cup muffin tin with cooking spray.
- Heat the chili oil in a sauté pan over medium-high heat and add the ground beef, breaking it up as it cooks.
- Once the beef is cooked through, stir in the taco seasoning and then add the black beans, cooking for an additional 1-2 minutes.
- Remove from heat and mix in the salsa until well combined.
- Place a wonton wrapper into the bottom of each muffin tin cup and add a teaspoon of queso dip to each.
- Layer the meat and bean mixture on top, using about half of it, and sprinkle half of the cheese over the top.
- Press another wonton wrapper on top, then repeat the layering with the remaining ingredients.
- Bake for 18-20 minutes until golden brown, then let cool for 5 minutes before removing from the muffin tin.
Nutrition Facts (estimated)
Servings
12
Calories
148
Total fat
5g
Total carbohydrates
14g
Total protein
12g
Sodium
20mg
Cholesterol
20mg
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