Taco cupcakes

Got the idea for these from the lasagna cupcake recipe that is floating around here. I made those last night and since I had wonton wrappers left, tonight I made these taco cupcakes.

- 1lb 90/10 ground sirloin
- 1 pkg Taco Bell taco seasoning
- 3/4 cup water
- 1/2 cup red enchilada sauce
- 1 cup Uncle Ben's Spanish Ready Rice
- 1 cup Bush's black beans
- 1 cup Kraft Mexican four cheese shredded cheese (I used regular, not 2% or fat free)
- 36 wonton wrappers (found in produce section at my local store)

1. Preheat oven to 400 degrees
2. Brown & drain beef
3. Add water, taco seasoning and everything else EXCEPT the wonton wrappers and cheese
4. Spray cupcake pans with Pam or other non-stick cooking spray (do not use cupcake liners)
5. Push a wonton wrapper down into each cupcake hole to form a little cup
6. Put about 1.5Tbsp of the meat mixture in each wonton cup
7. Sprinkle about 1/2Tbsp cheese on top of the meat (I didn't measure).
8. Press another wonton wrapper on top (I turned the 2nd one 90 degrees). Add more meat on top of those then more cheese.

NOTE. I made 12 first omitting that top layer of cheese. Then, realizing I had a lot of meat left, made 6 more. Before adding the final 2nd layer of cheese, I divied up the remaining meat, then added a sprinkle of cheese to top them all off.

9. Bake for 12 minutes.
10. Eat.
11. LOG 'EM. I added them To the database under my username so you can add them to your diary

Here is the nutrition info per cupcake:
127 calories
8g protein
1g fiber
2g sat fat
268g sodium
13g carbs