Taco Cups

1 lb ground beef
1 packet taco seasoning
2/3 cup water
1 can black beans, drained
2 cups cheddar cheese, shredded
36 wonton wrappers
Toppings: salsa, cheese, sour cream, lettuce, tomatoes, etc.
cooking spray

Preheat oven to 375°

Brown the meat in a skillet and drain off fat. Add the taco seasoning, water and black beans. Mix and simmer for 5-10 minutes, until water is absorbed.

Spray 18 regular muffin pan cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the taco meat between muffin cups. Sprinkle half of the cheese over the cups. Repeat layers: wonton, taco meat and cheese.
Bake at 375 for 20 minutes, or until cheese is bubbly. Top with your favorite taco toppings.

~source: plainchicken via pinterest

Patti’s Notes: You don’t need to use muffin liners; they easily lift right out of muffin pan when
done. When putting the cooked meat/bean mixture into the wonton wrappers I used a melon baller (small ice cream scoop). I pressed down a little on the second wonton wrapper so they would ‘fuse’ together.

Easy Meter: Simple Simon. They don’t take long to assemble and I didn’t miss frying tortillas at all.

Health-o-Meter: Wonton wrappers are WAY lower in calories than tortillas, then they are baked not fried so in my book they rate healthier than regular tacos. The calorie count would vary depending on what toppings you use, i.e.: regular sour cream, light sour cream, plain Greek yogurt, guacamole or no toppings at all.