Double Layered Taco Cups

Preheat oven to 350ºF.

Get out cream cheese sto bring to room temperature. Grease two 12-cup muffin tins and set aside.

Line each muffin tin insert with 1 wonton wrapper. You will press it down so that it lines the bottom, but don’t press so hard you tear it. Some of the sides will start to curl up, that is okay

Mix refried beans in a bowl to make sure it is blended well. Then take 1 teaspoon refried beans and put it in the middle of the wonton wrappers and press down a little bit, not covering all the bottom. Repeat for all 24 cups.

Get leftover taco meat and put into medium-sized mixing bowl. Add Monterey cheese and salsa and mix well. Set aside.

In a small mixing bowl, add cream cheese, garlic powder and Old Vienna seasoning. Mix well. Sometimes I even do it with my hands if the cream cheese isn’t soft enough to move around with a spatula.

Take 1 teaspoon cream cheese mixture and put it on top of the refried beans and press down a little bit as well. Repeat for all 24 cups. Now put 1 more wonton wrapper on top of the mixture and the first wonton wrapper. Press down to form around the mixture and again, some of the sides will then pop up. It will kind of look like the beans and cream cheese are in a little pocket.

Lastly, scoop taco mixture on top of that new wonton layer evenly among all 24 cups. Then sprinkle with extra shredded Monterey Jack cheese.

Bake at 350ºF for 15 minutes. Once cooled, you can top these with any of your favorite toppings. Enjoy!