Enchilada Cupcakes

Preheat oven to 375 F. Brown the ground beef in a skillet over medium-high heat along with a sprinkle of salt and pepper. Once it’s done, remove from heat and make sure to drain any extra grease.

Spray a 12-count muffin pan with non-stick spray. Press 1 wonton wrapper into the bottom of each muffin tin.

Begin layering ingredients: 1 teaspoon cheese, 1 tablespoon ground beef, 2 teaspoons enchilada sauce, 2 teaspoons cheese, 1.5 teaspoons ground beef, 1.5 teaspoons enchilada sauce and top with shredded cheese.

(I used spoons for the beef and sauce, but just used my fingers for the cheese. So these are estimates on how much of each ingredient to use for each layer. The main goal is for the last layers to be enchilada sauce then cheese.)

Bake in the oven for 18-20 minutes or until the sides are brown. (Mine took 26 minutes!)

Remove from the oven and let them sit for 5 minutes, then run a knife around the edges of each cup. Use a knife or a fork to remove the cupcakes from the muffin tin.

Top with sour cream, salsa, cilantro or any of your favorite toppings.

For the yogurt sauce:
In a medium-sized bowl combine 1 cup of plain (low fat) yogurt, green onions, cilantro, lime juice, salt and pepper. This is a GREAT alternative to sour cream. And even when using sour cream, I like to mix the cilantro right into it.

*You could use any ground meat for this recipe. Or even shredded meat!