Taco "Cupcakes"

1 1/2t chili oil (I used olive oil)

1/2 lb 95% lean ground beef

1 T taco seasoning

3/4 c canned black beans, drained and rinsed

16 wonton wrappers (found in the produce section)

5 T + 1t of queso dip or salsa con queso

1 c chunky salsa

1 c reduced fat shredded Mexican cheese

Guacamole for serving

1. First, pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside. 
2. Heat chili oil (or Olive oil) in a saute pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it 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 (I would say about two teaspoons) and then spooning a teaspoon or so of salsa on top of that. Sprinkle a pinch of the cheese evenly over the top of each cup.



·         Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients. Just press around the edges, as if you are putting on the top of a pie.

Bake for 18-20 minutes until golden brown. Let cool for 5 minutes before removing from muffin tin Add a little bit of guacamole (or sour cream if you prefer)