Back in the Kitchen

I do have lots to blog about and lots to catch up on. 
But food always comes first :)

I have been in a cooking rut lately. I thought I found some good ole regulars and low and behold, Scott is tired of them. I mean the man will not eat leftovers and now he gets burned out on fresh cooked meals... And my job gets harder :) 

I was talking to a friend one night while she was cooking dinner. Taco Cupcakes. Well, they sound a little strange, but don't be too quick to judge. They are awesome! I actually pinned a recipe similar for little taco cups. Of course, I never made them. But I really think this recipe would be much better. They are even great as leftovers. I took two cupcakes for lunch two days later, and they were still awesome!

Its actually a weight watcher recipe, but somehow I think mine were sure to be more than 4 points! I thought two cupcakes were plenty. I won't mention the portion size for a growing boy man.

Taco "Cupcakes"

Source: Emily Bites Original

Ingredients:
1 ½ t chili oil (found near the Asian ingredients) {I didn't have so I used a little olive oil}
½ lb 95% lean ground beef
1 T taco seasoning
¾ c canned black beans, drained and rinsed
16 wonton wrappers (found in the produce section) {of Kroger not sure where in Tobie!}
5 T + 1 t of queso dip or salsa con queso (author used Wholly Guacamole Queso Blanco)
1 c chunky salsa (author used Wholly Guacamole Medium Salsa)
1 c reduced f at shredded Mexican cheese (author used Weight Watchers 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 f at, 12 g protein, 1 g fiber