Taco Cupcakes

1/2t chili oil (found near the Asian ingredients)
*I could not find this... it probably was right in front of my face but seriously, never found it. So I just used some Olive Oil... and I don't think I really even needed that!
1/2 lb 95% lean ground beef
1 T taco seasoning
3/4 c canned black beans, drained and rinsed
16 wonton wrappers (found in the produce section)
5 T + 1t of queso dip or salsa con queso
1 c chunky salsa
1 c reduced fat shredded Mexican cheese
Guacamole for serving


First, pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
Heat chili oil (or Olive oil) in a saute pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.

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 (I would say about two teaspoons) and then spooning a teaspoon or so of salsa on top of that. Sprinkle a pinch of the cheese evenly over the top of each cup.

Now do it all again, one more time!
Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.

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