Taco Cupcakes

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  • Tiffanylh25
    Tiffanylh25 Posts: 6 Member
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    Yum
  • carly_pear
    carly_pear Posts: 65 Member
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    bump
  • lucy9962
    lucy9962 Posts: 17 Member
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    Bump. Sounds great
  • Satyrakk
    Satyrakk Posts: 298 Member
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    thanks! Bump!
  • mdh1127
    mdh1127 Posts: 93
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    Mmmmmm
  • bktibbetts
    bktibbetts Posts: 140
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    BUMP
  • bktibbetts
    bktibbetts Posts: 140
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    BUMP
  • dlyeates
    dlyeates Posts: 875 Member
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    Yummy!!!
  • goaliema
    goaliema Posts: 150 Member
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    bumpin'
  • denise4230
    denise4230 Posts: 82 Member
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    bump
  • leslieanne1010
    leslieanne1010 Posts: 103 Member
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    bump
  • amanda52488
    amanda52488 Posts: 260 Member
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    bump
  • Laurakbg
    Laurakbg Posts: 66
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    bump
  • Jester_of_Tortuga
    Jester_of_Tortuga Posts: 4 Member
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    bump
  • EndlessSacrifice
    EndlessSacrifice Posts: 325
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    Sounds great. :)
  • charelaine
    charelaine Posts: 712 Member
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    awesome!
  • barneychelle
    barneychelle Posts: 15 Member
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    Any ideas for a substitute for the Wonton Wrappers?? I have Celiac Disease.
  • mrsvanderpool
    mrsvanderpool Posts: 133 Member
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    Bump to try!
  • ki4yxo
    ki4yxo Posts: 709 Member
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    I switched over to swiss cheese, and brought them
    to a party yesterday. They were a big hit..



    TacoCupcakes.png
  • ki4yxo
    ki4yxo Posts: 709 Member
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    Taco Cupcakes updated recipe:


    1 lb ground beef
    2 TBSP No salt homemade taco seasoning.
    1 Can Goya black beans.
    9oz Shredded Swiss cheese.
    36 wonton wrappers.
    72 Slices black olives.
    Extra virgin olive oil.

    Preheat oven to 375.

    Brown the meat in a skillet and drain off fat. Return the meat to the skillet, add the taco seasoning, and a little water. Mix and simmer for 5 minutes, until water is absorbed.

    Wipe 18 regular muffin pan cups with olive oil. Place two wonton wrappers in each muffin cup,
    star shaped. (offset) Divide the taco meat between muffin cups. Add black beans (1 tbsp per).
    Then add black olives. (4 slices per cupcake) Sprinkle cheese (1/2 oz) over each cupcake.
    Bake at 375 for 20 minutes. Top with your favorite taco toppings.

    Makes 18 cupcakes

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