Taco Wonton Cupcakes

Name: Taco Wonton Cupcakes
Total time: 35 min
Yield: 32 servings
Cuisine: Mexican
Ingredients: 5.33 teaspoons chili oil, found near the Asian ingredients; 2 lb 95% lean ground beef; 10.67 teaspoons taco seasoning; 2.67 cup canned black beans, drained and rinsed; 2 cup chunky salsa; 64 wonton wrappers, found in the produce section; 21.33 tablespoons queso blanco dip or salsa con queso; 10.67 oz 50% reduced fat sharp cheddar cheese, shredded

35m

Serves 32

emilybites.com

Taco Wonton Cupcakes

emilybites.com

35m

Serves 32

Directions

1Pre-heat the oven to 375°F (190°C).
2Lightly mist a 12-cup standard muffin tin with cooking spray and set aside.
3Heat chili oil in a sauté pan or large skillet over medium-high heat.
4Add the ground beef and brown, breaking it up with a spoon.
5When the meat is cooked through, add the taco seasoning and stir together.
6Add the black beans and continue to cook, stirring occasionally, for 1-2 more minutes until warm.
7Remove from heat and stir in salsa until well combined.
8Push a wonton wrapper into the bottom of each of the cups in the prepared muffin tin.
9Spoon a teaspoon of queso dip into each wonton cup and spread across the bottom.
10Spoon about half of the meat/beans mixture into each cup.
11Sprinkle about half of the shredded cheese evenly over the top of each cup.
12Press another wonton wrapper on top of the shredded cheese.
13Repeat the layering steps with the remaining ingredients.
14Bake for 18-20 minutes until golden brown.
15Let cool for 5 minutes before removing from the muffin tin.

Ingredients

5.33 teaspoons chili oil, found near the Asian ingredients
2 lb 95% lean ground beef
10.67 teaspoons taco seasoning
2.67 cup canned black beans, drained and rinsed
2 cup chunky salsa
64 wonton wrappers, found in the produce section
21.33 tablespoons queso blanco dip or salsa con queso
10.67 oz 50% reduced fat sharp cheddar cheese, shredded

Equipment

12-cup standard muffin tincooking spraysauté panlarge skilletspoon

Tips

Adding a dollop of guacamole or sour cream provides a cool, creamy contrast, balancing the heat.
These are easy to make and great for portion control.
If you want to make them less spicy, you can always omit the chili oil and use olive oil instead.
The recipe can be adapted with new cheeses or salsas.
To prevent soggy bottoms, you can bake the first layer of wontons in the muffin tin for about 8 minutes before filling.

Taco Wonton Cupcakes

35m

Serves 32

emilybites.com

Taco Wonton Cupcakes

emilybites.com

35m

Serves 32

Directions

1Pre-heat the oven to 375°F (190°C).
2Lightly mist a 12-cup standard muffin tin with cooking spray and set aside.
3Heat chili oil in a sauté pan or large skillet over medium-high heat.
4Add the ground beef and brown, breaking it up with a spoon.
5When the meat is cooked through, add the taco seasoning and stir together.
6Add the black beans and continue to cook, stirring occasionally, for 1-2 more minutes until warm.
7Remove from heat and stir in salsa until well combined.
8Push a wonton wrapper into the bottom of each of the cups in the prepared muffin tin.
9Spoon a teaspoon of queso dip into each wonton cup and spread across the bottom.
10Spoon about half of the meat/beans mixture into each cup.
11Sprinkle about half of the shredded cheese evenly over the top of each cup.
12Press another wonton wrapper on top of the shredded cheese.
13Repeat the layering steps with the remaining ingredients.
14Bake for 18-20 minutes until golden brown.
15Let cool for 5 minutes before removing from the muffin tin.

Ingredients

5.33 teaspoons chili oil, found near the Asian ingredients
2 lb 95% lean ground beef
10.67 teaspoons taco seasoning
2.67 cup canned black beans, drained and rinsed
2 cup chunky salsa
64 wonton wrappers, found in the produce section
21.33 tablespoons queso blanco dip or salsa con queso
10.67 oz 50% reduced fat sharp cheddar cheese, shredded

Equipment

12-cup standard muffin tincooking spraysauté panlarge skilletspoon

Tips

Adding a dollop of guacamole or sour cream provides a cool, creamy contrast, balancing the heat.
These are easy to make and great for portion control.
If you want to make them less spicy, you can always omit the chili oil and use olive oil instead.
The recipe can be adapted with new cheeses or salsas.
To prevent soggy bottoms, you can bake the first layer of wontons in the muffin tin for about 8 minutes before filling.