taco cupcakes

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By sylvia bourque
from Moncton, NB

these make a nice snack or a perfect lunch. 4 Weight Watchers Points Plus per cupcake

serves 8 servings
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For taco cupcakes

  • 1 1/2 tsp
    chili oil (look in the asian section of your grocery store)
  • 1/2 lb
    lean ground beef
  • 1 Tbsp
    taco seasoning mix
  • 3/4 c
    canned black beans, rinsed and drained
  • 16
    wonton wrappers
  • 16 tsp
    queso dip or salsa con queso
  • 1 c
    chunky salsa
  • 1 c
    reduced fat shredded mexican cheese

How To Make taco cupcakes

  • 1
    Pre-heat oven to 375 degrees. Spray 8 muffin cups with non-stick cooking spray and set aside.
  • 2
    Heat chili oil in a sauté pan or large skillet over medium-high heat. Add the ground beef and taco seasoning. While browing the beef, break 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. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom.Next, spoon some of the meat/beans mixture into each cup using about half the total mixture. Next, layer a spoonful of salsa evenly into each cup, using about 1/2 of total salsa. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top, repeat with teaspoon of cheese dip, rest of bean/meat mixture, salsa, and mexican cheese.
  • 4
    Bake for 18 to 20 minutes or until golden brown. Let rest for 5 minutes before taking out of muffin cups. I found it easy to take cups out gently with a large spoon.