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.
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