Taco Cupcakes

I got this idea from pinterest but really the Plain Chicken blog. The recipe is below. I didn’t have anything to add to the meat part at the time so mine where rather plain. I also used phyllo dough instead of won ton wrappers; it’s less calories and what I had. I really need to be better about planning ahead.

I really liked this recipe and will defiantly make it again, still using phyllo dough (even though it’s for pastries), it gave it just enough crunch for the hard taco feel without all the grease. I probably used one sheet of dough per cupcake; I ripped it into strips to fit better. We topped ours with lettuce and hint of sour cream. Yum! Bring on TTOWN again (Taco Tuesday on Wednesday nights - something I used to do with roommates).

Her's look a lot prettier

Taco Cupcakes

makes 18 cupcakes

1 lb ground beef

1 packet taco seasoning

2/3 cup water

1 can black beans, drained

2 cups cheddar cheese, shredded

36 wonton wrappers

your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc

cooking spray

Preheat oven to 375.

Brown the meat in a skillet and drain off fat (I use a collander). Return the meat to the skillet; add the taco seasoning, water and black beans. Mix and simmer for 5-10 minutes, until water is absorbed.

Spray 18 regular muffin pan cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the taco meat between muffin cups. Sprinkle half of the cheese over the cupcakes. Repeat layers - wonton, taco meat and cheese. Bake at 375 for 20 minutes, or until cheese is bubbly. Top with your favorite taco toppings.