Crispy Taco Cups

Every year, when the Super Bowl time gets near, I can’t help but notice all the different attitudes toward the big game.  Every party has your die-hard football fans, the “I’m-only-watching-for-the-commercials” crowd, and a few who couldn’t care less about either, likely dragged along by a significant other.  But one thing unites them all.  One thing brings together football fanatics, advertising enthusiasts, and even apathetic attendees… the FOOD!   Everyone loves to provide, and partake in, a big spread of party foods.  We make dips and chips and appetizers aplenty to delight the eyes and the taste buds; we pull out all the stops.  This week’s recipe fits the bill with a crisp little cup packed with all the flavor of something else most Americans cheer for… tacos!  Easily customizable, portable, and crave-able, these taco cups are perfect for your next party, no matter the occasion.

Here’s what you’ll need:

• 1 lb. lean ground beef (or turkey)
• 1 c. small-diced onion
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (10 oz.) can Ro-Tel, undrained
• 1 packet (3 T.) taco seasoning
• 1 1/2 c. shredded cheese of your choosing (I use a Mexican blend)
• wonton wrappers

Start out by preheating the oven to 350 and generously spraying a standard or mini-sized muffin tin.

Brown the ground meat over medium-high heat and add the onion, Ro-Tel, black beans and taco seasoning.  Cover and simmer until the onion is soft, about 10 minutes.  Remove lid and simmer a bit longer until most of the liquid has reduced.

In the meantime, press a wonton wrapper into each muffin cup.  When the taco filling is ready, spoon a layer into each cup.  If you’re using a mini-muffin pan, fill the cup and top with cheese.  If you’re using a standard-size tin, add 1-2 tablespoons of filling, top with cheese, and press in another wonton wrapper.  Repeat the meat and cheese, creating two layers.

Bake for 15-25 minutes.  Begin checking them at 15 minutes.  Cooking time will depend on the size of your tins.  I did a standard tin for about 25 minutes and the mini-tin for about 20.

Remove tin from the oven and let the cups sit for 5 minutes before transferring them to a serving dish.  Top with sour cream or guacamole, if you like.  Party on!