• 3/4 lb. ground sirloin
• taco seasoning packet, or your own seasoning mix
• 1/4 cup frozen, sweet corn
• 1/2 cup black beans (drained)
• 24 wonton wrappers (found in the produce section)
• queso dip
• shredded mexican cheese
• sour creme
Pre-heat oven to 375. Lightly spray 12-cup muffin pan.
Brown sirloin in skillet over medium-high heat, while breaking it up. Add seasoning, corn and beans, continue to cook until warm.
Push a wonton wrapper into each of the 12 sprayed muffin cups. Spoon a teaspoon of queso dip into bottom of each wonton cup. Follow with half the beef mixture (divided among the 12 cups), a teaspoon of salsa and top with a tablespoon of shredded cheese. Press a second wonton wrapper into each cup, diagonal of the first, and repeat layers, as above.
Bake for 18 minutes, or just until edges of wontons are golden brown. Let cool for 5 minutes. Lift taco cups from muffin pan and serve with a tablespoon of sour cream.
By: Lori B.