Taco “Cupcakes”

Taco “Cupcakes”

After the Lasagna Cupcakes I made a few weeks ago were a huge success, I started thinking that the same concept could be applied using Mexican ingredients, with equally mouth-watering results. After receiving a big cooler of goodies from Wholly Guacamole this week (check back soon for a chance to win your own!) it seemed like a good time to test this theory. I’m pleased to say the results were outstanding! These individual “cupcakes” pack a ton of flavor and spice into every bite. The chili oil adds heat, the chunky, juicy salsa adds flavor, the gooey queso dip oozes onto your tongue with each bite, and the beef and black bean mixture gives the cupcakes texture and makes them hearty and filling.

Ingredients

  • 1 ½ t chili oil (found near the Asian ingredients)
  • ½ lb 95% lean ground beef
  • 1 T taco seasoning
  • ¾ c canned black beans, drained and rinsed
  • 16 wonton wrappers (found in the produce section)
  • 5 T + 1 t of queso dip or salsa con queso (I used Wholly Guacamole Queso Blanco)
  • 1 c chunky salsa (I used Wholly Guacamole Medium Salsa)
  • 1 c reduced fat shredded Mexican cheese (I used Weight Watchers brand)
Read the whole recipe on Emily Bites