Easy Beef Taco Cups
Servings: 12

Taco cups:
1 lb. ground beef (I like to use 85/15)
1 packet taco seasoning or 2-3 Tbsp of homemade seasoning
2/3 cup reduced sodium beef broth or water
1/4 cup picante sauce we use mild or medium
24 wonton wrappers
1/2 cup refried beans
1 – 1 1/2 cups shredded Mexican-blend cheese

Topping options:
pico de gallo or diced tomatoes
minced fresh cilantro


Preheat oven to 350°F and set out a 12 cup muffin pan.

Make meat mixture:
Brown ground beef in a large skillet over MED HIGH heat, crumbling as it cooks, for about 4-5 minutes (or until cooked through), then drain.

Reduce heat to MED. Return beef to skillet and add taco seasoning, stirring to combine. Add broth and picante sauce, stir, then simmer until thick, about 7-10 minutes.

Assemble taco cups
If desired, warm refried beans in the microwave or on the stovetop. This will make the beans a bit more spreadable, but is optional.

Lightly spray a muffin tin with nonstick cooking spray, then line with wonton wrappers (2 wrappers in each well, wrappers offset from each other).

Add a dollop of refried beans to the bottom of each cup, then top with some of the meat mixture. Top with a sprinkle of Mexican cheese.

Bake in preheated oven for 12-16 minutes, until cheese is melted and wontons are golden brown.

Serve hot, topped with desired toppings.

Notes
Recipe makes 12 taco cups and can easily be doubled (just use two muffin pans).