Taco Cupcakes

I love making my family tacos, but with three kids the mess can be HUGE. This recipe for taco cupcakes takes everything I love about tacos and puts it into a mess free, fun edible container. These make a great weekday meal, an appetizer, or a fun addition to a Cinco de Mayo celebration. This recipe makes enough for 18-24 cupcakes depending on how full you make the muffin tins; I chose to make half and save the rest of my ground meat mixture for a Mexican casserole later in the week.

  INGREDIENTS:

• 1 t olive oil
• 1/2 pound lean ground beef
• 1 packet taco seasoning
• 1/3 cup water
• 1 can black beans (rinsed and drained)
• Wonton wrappers (I found these in the produce section near the bean sprouts)
• Queso dip
• Chunky salsa
• Mexican cheese
• Guacamole and/or sour cream, shredded lettuce, chopped tomatoes for serving (optional)

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.
2. Heat oil in skillet. Brown meat. Drain.  Add seasoning, water, and black beans to skillet. Mix well.
3. Spray 2 12 yield muffin tins.
4. Push wonton wrapper into bottom of each tin. Spoon about a teaspoon of queso dip across the bottom.
5. Spoon meat mixture. Sprinkle with salsa and cheese.
6. Add another wonton wrapper and repeat layering.
7. Bake 18-20 minutes.
8. Cool 5 minutes.  Top as desired.

Difficulty: Easy

Time: 10 minute prep; 20 minutes baking time

Source: I found the idea for this recipe pinned from a few different blogs