Taco Cupcakes

So on my quest to make more easy, time friendly dinners, which can be "sturdy" and by this I mean eaten by different family members at different times through the evening and still taste good, I came across this recipe for Taco Cupcakes. Sounds Crazy…but they were a BIG hit with EVERY member of my family! I made 24 cupcakes and they were all gone!

AND to top it all off, I got the inspiration through Pinterest from a blog where the blogger writes weight watchers recipes…so not only are they good, but they are good for you! Can't beat that!

I made the cupcakes about 2 hours before I baked them and they were still crispy, but I am not sure I would recommend letting them sit all day. Also, I did brown the meat earlier in the day and let it cool completely before assembling the cupcakes.

First put a wonton wrappers in muffin tins sprayed with cooking spray.
Then top with a dollop of queso.

Then add a small spoonful of meat mixture, a small dollop of salsa and a sprinkle of cheese.

Then repeat the entire process on top of the first set of layers.

They will look like this…but with cheese on the very top.
(Meeka was slowly eating helping with the cheese at the time I took the picture)

Out of the oven the look like this.
Top with sour cream and/ or guacamole.
You can pop them out and eat them with your fingers once they are cool.

Taco Cupcakes

Yields 24 Cupcakes

Ingredients:

1 ½ t olive oil 

1 lb lean ground turkey
1 package taco seasoning
¾  can reduced sodium black beans, drained and rinsed

1 small can chopped black olives48 wonton wrappers (found in the produce section)
queso dip 
 chunky salsa (I used black bean and corn)
 shredded Mexican cheese 

Directions:

1.    Pre-heat the oven to 375. Lightly mist 2 muffin tins with cooking spray.

2.    Heat oil in a large skillet over medium-high heat, add the ground turkey cook until all browned. Add taco seasoning, black beans and olives and continue to cook, stirring occasionally, for a few minutes until warm.

3.    Push a wonton wrapper into the bottom of each of the 24 muffin cups. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat mixture into each cup (using about half the total mixture) and then place as dollop of salsa into each cup and top with a sprinkle of cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.

4.    Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

ENJOY!!