{Small Bites} Taco Cupcake Recipe Review

One of my favorite pastimes in life EVER is eating appetizers.  I’ll eat “small bites” for dinner, lunch, breakfast, snacks, happy hour….or any other reason that it’s time to eat.  I have noticed that when I go to cocktail parties or happy hour, because I’m usually trying to be cute, run my mouth and not eat too much too fast, I actually can eat a little bit and be completely fine.  So I guess that supports the notion that if you eat slower, you get fuller faster.  Novel concept huh?!

I stumbled on this Taco Cupcake recipe over at Emily Bites and fell IN LOVE with it.  I also tried the Lasagna Cupcakes which are amazing and will share those with you too!

What makes these cupcakes different from any other cupcake you’ve eaten?  These savory cupcakes are made to mimic, blend and pack tons of taste into a cute cupcake shaped entrees.  It’s also a unique twist on using wonton wrappers which I love.  Here’s the recipe below!

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Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin.

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Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup.

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Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.

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Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

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Let cool slightly, remove and enjoy!  These can be eaten alone or with a nice salad if you interested in adding a few veggies.  Emily suggested putting a little guacamole on top as a counter balance to the spiciness.  While I love spicy food, I also love guacamole and didn’t mind adding a little on top.  A little sour cream would be tasty too I think.  You guys definitely need to try these and let me know what you think!  The full recipe is below.

Taco “Cupcakes” Recipe

Source: Emily Bites

Ingredients:

  • 1 ½ t chili oil (found near the Asian ingredients) – I omitted this because I didn’t have any and just used olive oil
  • ½ lb 95% lean ground beef (I used 93/7 ground beef)
  • 1 T taco seasoning (I used a little more than this)
  • ¾ c canned black beans, drained and rinsed
  • 16 wonton wrappers (found in the produce section)
  • 5 T + 1 t of queso dip or salsa con queso (I used Tostitos brand)
  • 1 c chunky salsa (I used Sabra Salsa)
  • 1 c reduced fat shredded Mexican cheese (I used Target brand)

Directions:

1.    Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.

2.    Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.

3.    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.

4.    Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 taco cupcakes. Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per cupcake from myfitnesspal.com: 164 calories, 12 g carbs, 7 g fat, 12 g protein, 1 g fiber

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