Taco Cupcakes

On Saturday Brooke brought over some Taco Cupcakes that she had made.

They were delicious! 

Here is the original recipe.  I italicized the changes Brooke made to the recipe.

List of Ingredients

1 1/2 T. Chili Oil (found near the Asian ingredients)

(she used Siracha hot chili sauce - one squirt after the meat was cooked and and

another after the beans) 

1/2 lb. of 95% lean ground beef (she used 1 lb. ground turkey)

1 T taco seasoning (she used 1 packet of McCormick's Taco seasoning)

3/4 Cup canned black beans, drained & rinsed (she used the whole can)

16 wonton wrappers (found in produce section)

5 T. + 1 t of queso dip or salsa con queso (did not use)

1 C chunky salsa (she used Pace Mild Picante Sauce)

1 C reduced fat shredded Mexican cheese (she put a pinch on each one)

• How to Cook:

1.  Preheat the oven to 375 degrees.  Lightly mist 8 cups in a muffin tin with cooking spray and set aside.  (Brooke used two 12 count muffin tins so hers were a little smaller in size.)

2.  Heat chili oil in a saute pan or large skillet over medium high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon.  Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.

• 3.  Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.  (Brooke only did one layer and did not add the queso.  She also tore a wonton wrapper in half and laid it on top of the cupcake to make a crust top.)

• 4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
• Original recipe yields 8 taco cupcakes. Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
• Nutrition Information for original recipe per cupcake from myfitnesspal.com: 164 calories, 12 g carbs, 7 g fat, 12 g protein, 1 g fiber

• The taco cupcakes are very filling.  I heated mine up in the microwave for 30 seconds for each cupcake.  I added sour cream and a little bit of shredded cheese to the top of mine.

So delicious!

Take care,

Debbie