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A Fun Twist on Taco Night: My Taco Cupcakes Recipe

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Ingredients

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1 lb ground beef

2 tbsp taco seasoning

1 can (15 oz) black beans, rinsed and drained

1 cup shredded cheddar cheese

24 wonton wrappers

1 ½ cups salsa (for serving)

1 ½ cups sour cream (for serving)

1 ½ cups guacamole (for serving)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
  2. Cook ground beef in a skillet over medium heat until browned, breaking it up with a spoon. Drain off any excess grease.
  3. Stir in taco seasoning and follow package directions. Remove from heat.
  4. Press one wonton wrapper into each muffin cup, letting the edges hang over the sides.
  5. Spoon about 2-3 tablespoons of the beef mixture into each wrapper.
  6. Top with a spoonful of black beans and a sprinkle of cheddar cheese.
  7. Fold the edges of the wonton wrappers over the filling, pinching to seal.
  8. Bake for 18-20 minutes, or until the wrappers are golden brown and crispy.
  9. Serve with salsa, sour cream, and guacamole.

Notes

  • For extra flavor, add a pinch of red pepper flakes to the beef mixture.
  • You can substitute ground turkey or chicken for the ground beef.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://rsyep.com/a-fun-twist-on-taco-night-my-taco-cupcakes-recipe/