chiken taco wontons cupcakes
Ingredients
1 lb ground chicken
1 packet taco seasoning mix
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 cup diced tomatoes
1 cup shredded cheddar cheese
1/2 cup diced red onions
1/4 cup chopped cilantro
1 package wonton wrappers
1/4 cup olive oil (for brushing)
Guacamole and sour cream (for serving, optional)
Instructions:
Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground chicken over medium heat until fully cooked. Drain any excess fat.
Add the taco seasoning to the cooked chicken according to the packet instructions. Stir to combine.
Add black beans, corn, diced tomatoes, shredded cheddar cheese, red onions, and cilantro to the skillet with the seasoned chicken. Mix well and cook for an additional 2-3 minutes until everything is heated through.
Lightly grease a muffin tin. Press a wonton wrapper into each muffin cup, allowing the edges to come up and form a cup shape.
Brush the edges of the wonton wrappers with olive oil.
Spoon the chicken taco mixture into each wonton cup.
Bake in the preheated oven for about 10-12 minutes or until the wonton edges are golden brown.
Remove from the oven and let them cool for a few minutes.
Garnish with additional cilantro, if desired.
Serve the chicken taco wonton cupcakes with guacamole and sour cream on the side if you like.
