Taco Cupcakes – Recipe These are out of this world! Give them a try …Emily has a blog…visit her here…http://www.emilybites.com/
I had the most delicious recipe the other night! I made Taco Cupcakes from Emily Bites. I just recently discovered Emily and her recipes look awesome. Big bonus…they are all Weight Watchers recipes! They have a little bit of a kick from the spicy chili oil and lots of ooey gooey cheese so you don’t feel like you are sacrificing for your diet. I hope you enjoy these as much as we do! Without furthur adieu…taco cupcakes!
1 1/2 t chili oil (look in the Asian section of your grocery store)
1/2 pound 95% lean ground beef
1 Tbs. taco seasoning
3/4 cup canned black beans, rinsed and drained
16 wonton wrappers (look in your grocery’s produce section)
16 teaspoons queso dip or salsa con queso
1 cup chunky salsa (I love Pace)
1 cup reduced fat shreeded Mexican cheese (I love Kraft)
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.
Makes 8 taco cupcakes
4 Weight Watchers Points Plus per cupcake