Skip to main content

Taco Cupcakes

OK I'm hooked!  Saw this recipe on the internet in several places and I thought I would try it.  Won Ton wrappers in a taco recipe....right.  I thought won ton wrappers were exclusive and limited but boy was I wrong! Can't wait to try the Lasagne Cupcakes.  I will critique them after I try them and post my thoughts.


1 lb of lean ground beef
1 pkg of taco seasoning
1 can of black beans rinsed
1 pkg. of Won Ton wrappers (you will find these in the produce area)
1 1/2 chili oil (in the Asian food section)
1 jar of Queso dip or salsa con queso
1 jar of chunky salsa
1 can green chilis (don't drain)
1 cup shredded Mexican cheese (regular or reduced fat)
1/4 cup of water

If you are having a party you will use all of the ingredients noted above and 32 won ton wrappers.  If you want to cook all of the ingredients and then only make about 8 "cupcakes" then freeze the other half of the meat to make more later in the week after a hard day at work.  This will cut down on cooking time since you will be half way prepared!

Also if you don't want to save the meat to use later you can make more cupcakes and freeze them for quick meals.  If you store them a few days in the fridge you can heat them up for about 1.25 minutes and they are ready to eat.  If you freeze them of course it takes a little longer but use a lower microwave temp to make sure they don't over cook!

First you want to preheat your oven.  I thought 350 was a good temp for me to use. It worked great.  Take a muffin pan and spray it with cooking spray.  Only spray for the number that you want to bake. 

Fry the ground beef in the hot chili oil on medium until all broken up and starting to brown.
Add the taco seasoning packet, black beans, 1/2 cup of water and the green chilis until the water starts to thicken.  Cook until meat is done and the mixture if no longer watery.

Now, put a won ton wrapper in each cupcake bottom.  Be careful because they are thin and sometimes when you pull them apart you may end up with two instead of one.  After placing in the cupcake pan you are ready to start layering your mixture.  The bottom always starts with the 1 teaspoon of the queso dip spread out across the bottom of the won ton wrapper.  Then take a spoonful of the meat mixture followed by the salsa and then sprinkled with cheese.  Repeat this one more time.  I ended with the cheese on top but I think next time I might try to add a won ton on the top of a few of them to see how that works by adding a little bit of a crust to the top.

You want to bake until a golden brown color which was only about twenty minutes since the meat mixture if already cooked and you just need to brown the won tons and melt the cheese for a perfect meal!

We cut up avocado, had a side of sour cream, tortilla chips and hot sauce to accompany the meal.  It was quick and easy!!  I have to give this recipe a 10 for top notch and easy.

Try it and you will definitely want to make it again and try the won ton wrappers to make Lasagne cupcakes too!  I will try to find other recipes for the won tons and test them out too. How versatile for something I thought was so exclusive and limited.   


Popular posts from this blog

Cooking at Home During Quarantine

I like cooking, but I can't wait to be able to go out, sit at a table in a restaurant, order, eat, and enjoy family and friends. The only thing I won't like is the bill, but it will be so worth it. During this quarantine, if you have the funds and can help out your favorite local eateries, do so. They are struggling and take-out orders can help keep them in business. 

New York Eggy Cheesecake

  Perfection Ingredients:  Crust:  1 cup graham crackers crushed  1 cup of pecans crushed  5 tablespoons of sugar, or monk fruit, or Stevie, or a combination of each 1/2 teaspoon of cinnamon  6 tablespoons of butter melted Mix all the ingredients together and pat down in the bottom and sides of a cheesecake pan or 9" baking pan. Bake in a 350-degree oven for 8 minutes and then take out to cool.  Filling ingredients:  24 ounces of cream cheese  1 cup of sugar or sugar substitute for baking  1 tablespoon vanilla extract  1 tablespoon of lemon or lemon zest (grated lemon rind) 5 eggs 1/4 cup of heavy cream  2 tablespoons of sugar or monk fruit, or Stevie or a combination of each First mix the following with your hand blender or mixer:  24 ounces of cream cheese  1 cup of sugar or monk fruit or Stevie or a combination of each Add-in:  1 tablespoon of vanilla extract  1 tablespoon of lemon juice or grated peel then take 5 eggs and separate the yolks and whites  Mix the 5 egg yolks into

Tex-Mex Chicken Burrito Bowl

Tex-Mex Chicken Burrito Bowl Okay, I like to try different things, so I buy lots of food magazines for ideas! A very recent one this year 2023, Cooking Light magazine, had an assortment of different "power bowls" to make. I decided to try this one with chicken, but you can substitute any type of meat you would like in it, i.e. shredded beef, ground beef, and if you are daring, no meat substitutes! Well, that last one is not for me!  Below is the actual recipe I used. If you don't subscribe to Cooking Light, you are missing some great ideas of recipes for you and/or your family. When I saw this edition, I knew it was a game changer for me. I can take the recipe and modify it for the fussy eaters in my family and make it their own.  First, I made it "almost" like the recipe calls for to see what the results would be from everyone. My conclusion was, I loved it just the way it was, but not so with the others. So below is my suggestion on what to do so you don't