Taco Cupcakes

Taco Cupcakes Recipe

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sylvia bourque


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

☆☆☆☆☆ 0 votes
8 servings
15 Min
20 Min


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
wonton wrappers
16 tsp
queso dip or salsa con queso
1 c
chunky salsa
1 c
reduced fat shredded mexican cheese


1Pre-heat oven to 375 degrees. Spray 8 muffin cups with non-stick cooking spray and set aside.
2Heat 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.
3Push 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.
4Bake 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.

About Taco Cupcakes

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: Asian
Dietary Needs: Low Fat
Other Tag: Healthy