Recently a friend of mine on Twitter mentioned these Taco Cupcakes, and they sounded so easy and delicious to make that I decided to give them a try myself. I’m rarely eating any meat these days, but on occasion I’ll take a break from my (mostly) vegan diet and have ground beef.
This recipe is taken from a food blog called Emily Bites, and I have a feeling I’ll be making many more of her recipes in the future.
- 1 1/2 tsp chili oil
- 1/2 lb lean ground beef
- 1 T taco seasoning
- 3/4 C black beans, drained and rinsed
- 16 wonton wrappers
- 5 T + 1 tsp queso dip
- 1 C chunky salsa
- 1 C Mexican cheese
Preheat oven to 375. Lightly mist muffin tin with cooking spray.
Heat chili oil in a large skillet, add ground beef and taco seasoning and brown. Add black beans and continue to cook until warm.
Push a wonton wrapper into the muffin tin. Spoon a tablespoon of queso and spread across the bottom. Add meat and bean mix, salsa and cheese. Press another wonton wrapper on top and repeat layers.
Bake for 18 – 20 minutes until golden brown. Let cool for 5 minutes before removing from tin.
My (brand new) muffin tin has much larger cups than normal, so I added an extra layer of wonton on the top.
I served mine with sour cream and avocado slices.
I didn’t have chili oil and couldn’t find it in the grocery stores I went to, so I just used loads of taco seasoning for extra flavour. These are SO simple to make and are very tasty. Next time I make this recipe, I’ll make some guacamole for garnish, and will probably add a few extra layers of filling, since my muffin tin cups are so large.