Wednesday, May 16, 2012

Taco cups

I'm a little obsessed with cupcake shaped anything...I just think it's so cute to have individual sized lasagna cups, taco stuffed shells, or english muffin pizzas.  Cute=fun in my book, folks! So, obviously I've had these taco cups pinned to try for quite some time with some leftover wonton wrappers I had from making cheese ravioli a while ago, and this just happened to be the week to do it.

wonton wrappers
1 lb ground turkey/lean hamb/chicken
1 package taco seasoning
1 can black beans
shredded Mexican cheese
tomatoes, sour cream, salsa, taco sauce for toppings

Brown the meat and add the taco seasoning as you would normally do to make tacos. Rinse the black beans and add them to the skillet as well.

Spray your muffin tin so the wontons don't stick and layer a wonton wrapper in the bottom of each, a spoonfull of the meat mixture, a spoonfull of salsa, a sprinkle of Mexican cheese, and then another wonton wrapper. Repeat the layers a second time and end with the cheese on top.

Toss them in the preheated oven at 400 degrees for 8-12 minutes depending if you're going from warm to hot or from cold to hot (if you put them in the fridge to cook later in the week like I do). Keep an eye as some ovens cook quicker than others and remember these little buggers cook a lot quicker than a full casserole would...

Not too much work, tasted great, and isn't everything just inherently better when it's done in cupcake form??? These would be great to lay out for guests at a party, and not so messy as a normal taco would be...hostess with the mostest award, hands down! Wishing I would've had a little sour cream to plop on top but alas, they were yummy without the extra calories...

Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on
Nutrition Information per serving from 164 calories, 12 g carbs, 7 g fat, 12 g protein, 1 g fiber

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