Taco "Cupcakes"

My husband does NOT like these... but who cares what he thinks?  I think they're delicious!  If you make a big batch, they can easily be frozen to eat later.
The last time I made these, I stuck three "cupcakes" each in a sandwich bag and then put all of the baggies into one freezer bag.   You can nuke them frozen in less than 2 minutes, or thawed in about 45 seconds.










Ingredients:

• 1 1/2 teaspoon olive oil
• 1/2 lb 95% lean ground beef
• 1 tablespoon taco seasoning
• 3/4 cup canned black beans, drained and rinsed (I skip these, because black beans are gross!)
• 16 wonton wrappers (found in the produce section)
• 5 tablespoons and 1 teaspoon of queso dip or salsa con queso
• 1 cup chunky salsa
• 1 cup reduced fat shredded Mexican cheese
• Gaucamole or sour cream for serving

Optional Ingredients:
chopped onion
sliced black olives (I add these)
whatever else you might like on a taco or in a burrito... maybe refried beans or even rice?!

Directions:

1. First things first... always preheat the oven!  Things cook unevenly when you don't, ya know!  So, preheat oven to 375 degrees.  Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Heat olive oil in a saute pan or large skillet over medium-high heat.  Add the ground beef and taco seasoning, breaking it with a spoon or spatula.  Add black beans (yuck) or an optional ingredient(s) of your choosing and continue to cook, stirring occasionally for a few minutes until warm.  The beef should be just done, remember you're going to be baking this, so it will continue cooking in the oven!
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin.  Spoon a teaspoon of queso into each wonton wrapper and spread across the bottom.
4. Follow by spooning about a tablespoon of the meat (or whatever you just cooked in the skillet) into each cup.  Add a little salsa on top of that and sprinkle with some cheese.
5. REPEAT!  That's right, we're going to do this again!  These should be called two layer taco cupcakes, but that's too long, I guess.  So... press another wonton on top, press the edges down like the top of a pie and repeat the layering steps.
6. Bake for about 20 minutes, or until golden brown.  Let cool for 5 minutes before removing from muffin tin.  Or if you're like me, remove immediately and burn your fingers and then take a bite (because you just can't wait) and burn the roof of your mouth!  (Seriously, just wait 5 minutes)

The recipe can easily be multiplied to make for a party or keep it minimal and have it for dinner.  Unless your husband is a brat and won't eat delicious things, then just make it for yourself!  Damn it!