Kid-Friendly Recipe: Healthier Taco Cupcakes

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 🙂

taco cupcakes baked

TACO CUPCAKES

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…

  1.  Preheat oven to 350°. Lightly grease a muffin tin.

  2.  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.

  3.  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.

  4.  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.

  5. Bake in the oven for 18 minutes. Let cool for 5 minutes before removing from tin.

  6. Top with your favorite toppings.

Here’s an easy step-by-step:

Taco Cupcakes recipe

It’s that easy!  I make between 60 and 80 of these for around 30-50 kids.  We never have left-overs!  I serve them with optional salsa and sour cream, along with lots of fresh fruit and raw veggies on the side.  It’s definitely a favorite for Tuesdays!  For those of you vegetarians out there, I make mine without the beef, which is even easier.  I’m thinking this could really be kicked up a notch.  What about black beans and sweet potatoes with a cilantro-roasted-pepita pesto on top?  OH YEAH.

I hope you enjoy playing with this recipe.  To all the bloggers out there who originally posted it:  Thank You!

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