Taco Cupcakes

My hubby suggested a taco option to the Lasagna Cupcakes recipe that I posted a few weeks ago.  Here is what I came up with.  This one was devoured even quicker at our dinner table.
salsa, any kind that you like
3/4 pound ground beef, browned and drained
12 wonton wrappers
shredded Mexican blend cheese
olives, sliced

taco seasoning
12 cup muffin pan (not mini pan) 

sour cream 
  1. Preheat oven to 375 degrees.
  2. Start layering your cupcakes. Use around 1 teaspoon of all the ingredients except seasoning.  Begin with a wonton wrapper and press it into the bottom of each muffin tin. (Do not use non-stick spray.  It made my first batch soggy).  Spoon in cheese, meat, sprinkle with seasoning, salsa, olives, and more cheese. 
  3. Bake for 14-18 minutes or until edges are brown. Remove from oven and allow to cool for 5 minutes. To remove use a knife to loosen the edges then pop each cupcake out.  Place on plate with paper towel to absorb any grease.  Remove paper towel and serve with sour cream.

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