As promised earlier, here is the recipe that has been such a hit with the kids. I make dinner for the children at church every Tuesday night, and this one became a fast favorite! When I saw the millions of taco cupcake versions floating around on Pinterest, I immediately thought of kids. But as it turns out, we adults love it too! These “cupcakes” would be great to take to a party. My version is a bit healthier than the original, with a few minor tweaks. I replaced nacho cheese with grated cheddar ( I refuse to feed them something with hydrogenated oil as the second ingredient!), used grass-fed organic Bison instead of conventional beef, and added purèed bell peppers for extra vitamins and fiber.
Last time I made them I remembered to snap a few quick photos on my phone 🙂
Makes 8 cupcakes (the kids eat 2 on average)
¼ Lb ground beef
1 TBS Taco seasoning
¾ Cup Black Beans, drained & rinsed
16 Wonton wrappers (found in produce section near tofu, etc.)
1 ½ Cups shredded cheese
Steamed veggies of your choice to purèe (bell peppers, carrots or zucchini work well)
EXTRAS: salsa, guacamole, sour cream, tomatoes, olives…
Preheat oven to 350°. Lightly grease a muffin tin.
Steam any desired veggies you’d like to incorporate (I used tri-colored bell peppers- about ½ cup). Purée veggies by blending in a food processor or blender until smooth, adding a touch of water if necessary.
Heat skillet over med-high heat and cook beef, browning until completely cooked. Strain liquid off of beef. Add beans, taco seasoning and a splash of water until mixed well and heated through. Turn off heat. Add veggies.
Push one wonton wrapper down into each muffin cup. Sprinkle a little cheese, then a spoonful of the meat/beans. Place another wrapper on top and spoon in more meat, and top with cheese.
Bake in the oven for 18 minutes. Let cool for 5 minutes before removing from tin.
Top with your favorite toppings.