Taco Cupcakes


24 wonton wrappers

1 pound ground bison (or extra-lean ground beef)

1 package (about 1 ounce) taco seasoning mix

1 small can tomato paste

1 cup shredded Mexican blend cheese (about 4 ounces)

1/4 cup sour cream (optional)

1/4 cup salsa (optional)


Heat the oven to 425°F.

Press 2 wonton wrappers into muffin pan cups. Ensure each is rotated 90* from each other

Cook the bison in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the taco seasoning mix and tomato paste

Spoon the beef mixture into the wonton cups. Top with the cheese.

Bake for 5 minutes or until the wontons are golden brown and the cheese is melted. Top with the sour cream and salsa, if desired.