Taco Cupcakes

Taco Cupcakes

Yet another incredibly yummy cupcake recipe! These had just a smidge of spicy to them, not too much, but you could make it spicier or not as much depending on which salsa and queso you purchase to use. I have already eaten up all the leftovers of our taco cupcakes because they were so good!!! With all of these ingredients, they really filled up the muffin cups and some of the cheese and stuff kinda melted over as they baked, but it doesn't matter because they were just...that...good. I highly recommend trying these!

 

Ingredients:

½ lb. extra lean ground beef

16 wonton wrappers

1 T taco seasoning

¾ c. canned black beans, drained & rinsed

5 T + 1 tsp. white queso dip

1 c. chunky salsa

4 oz. (about 1 cup) 2% shredded cheddar cheese 

Directions:

1.   Preheat oven to 375, spray 8 cups in a muffin tin.

2.   Spray large skillet with cooking spray and heat to medium heat. Add ground beef and taco seasoning and brown the beef. Add the black beans and continue to cook, warming the beans.

3.   Put a wonton wrapper into each of 8 muffin tins. Using half the queso, divide evenly among the cups. Then using half the meat and bean mixture, divide evenly in the 8 cups. Using ½ c. of the salsa, divide evenly over the meat mixture. Lastly, using 2 oz. of the cheese, divide evenly among the cups. Then repeat layering with remaining ingredients: wonton wrapper, queso, meat mixture, salsa and cheese.

4.   Bake for 18-20 minutes and allow to cool a few minutes before serving.  

Yields 8 servings – WWP+ 4 for one, and 9 points for two.

(Pictured above with a 1 point salad – lettuce, tomatoes, cucumbers, mushrooms, and 2 T of fat free Caesar dressing)

 

Adapted from Emily Bites