CHICKEN TACO WONTONS “CUPCAKES

Ingredients:

• 1 lb ground chicken
• 1 packet taco seasoning mix (or homemade taco seasoning)
• 1 cup canned black beans, drained and rinsed
• 1 cup canned corn, drained
• 1 cup shredded cheddar cheese (or cheese of choice)
• 24 wonton wrappers
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup salsa
• Sour cream, for serving
• Fresh cilantro, chopped (optional, for garnish)
• Diced avocado (optional, for garnish)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Chicken Filling:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the diced onion and cook until translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another minute.
   • Add the ground chicken to the skillet. Cook until browned and fully cooked, breaking it up with a spoon as it cooks.
   • Add the taco seasoning mix and stir well to coat the chicken. Add a little water (as directed on the taco seasoning packet, usually 2/3 cup) and simmer until the mixture thickens.
   • Stir in the black beans and corn until well combined. Remove from heat.
3. Assemble the Wonton Cups:
   • Spray a muffin tin with non-stick cooking spray.
   • Place a wonton wrapper into each muffin cup, pressing down gently to form a cup.
   • Spoon a little of the chicken mixture into each wonton cup, about halfway full.
   • Add a small spoonful of salsa on top of the chicken mixture.
   • Place another wonton wrapper on top, pressing down gently.
   • Add another layer of chicken mixture, filling each cup to the top.
   • Sprinkle shredded cheese on top of each cup.
4. Bake:
   • Bake in the preheated oven for about 15-20 minutes, or until the wonton wrappers are golden brown and the cheese is melted and bubbly.
5. Serve:
   • Remove the wonton cups from the muffin tin and place them on a serving plate.
   • Top each cup with a dollop of sour cream, a sprinkle of chopped cilantro, and diced avocado, if desired.