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Lil’ Taco Cupcakes

Kid and Dad approved, these would also make great appetizers for a party! Maybe a little labor intensive but way too much fun and they were very tasty.

For the taco seasoning I used a packet from Trader Joe’s, you can use whatever brand you prefer, the TJ’s has nothing artificial added (some have coloring and preservatives so beware).

Lil’ Taco Cupcakes

Ingredients:

  • 1 lb very lean hamburger (I used friend raised beef)
  • 1 large onion, peeled and chopped
  • 15 ounce can black beans, rinsed and drained
  • 1 packet taco seasoning mix (used Trader Joe’s 1.3 ounce packet)
  • 2/3 cup water
  • 48 wonton wrappers
  • 2 cups 2% sharp cheddar or mexi-cheese blend

Directions:

Preheat the oven to 375°, spray 2 12 count muffin tins with cooking spray.

In a large skillet cook the beef and onion until done, add in the beans, taco seasoning and water, stir till smooth. Cover and let cook over medium heat for 10 minutes. Take off the stove and divide into 2 heat safe bowls (it makes about 4½ cups filling).

Line each muffin cup with 1 wrapper, gently pushing in.

Put a heaping Tablespoon of filling in and a sprinkle of cheddar cheese. Place another wrapper on top, push down gently and repeat the layers.

If desired add up to another cup of cheese on top for extra cheesy times.

Bake both trays on the same rack (top third of oven) for 20 minutes. Lift the cakes out immediately (they should pop out just by pulling up gently) and transfer to a cooling rack, so they do not steam in the pan. Serve immediately or chill for later eating. Can be served with chopped tomatoes, lettuce, sour cream and salsa if desired as well!

Makes 24 “cupcakes”.

~Sarah

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Comments

  1. Yum! I am totally going to mention this to my mom and dad! This summer at the lake they made us little wonton appetizers similar but with a different filling. Now they can try yours!

  2. Heavenly! Lately I could eat anything Taco or Buffalo related – talk about sodium overload cravings!

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