Taco Cupcakes 🌟

Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with nonstick spray.

Cook the Beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat, then stir in taco seasoning and salsa. Simmer for 5 minutes until everything’s well combined and flavorful.

Place one wonton wrapper in the bottom of each muffin cup, pressing it down to form a cup shape.

Add a small spoonful of refried beans (if using), then a layer of the taco meat, and sprinkle with cheese.

Place another wonton wrapper on top and repeat the layers: beans, meat, and cheese.

Bake: Pop them in the oven and bake for 15-18 minutes, until the wonton wrappers are crispy and golden brown, and the cheese is bubbly.

Top It Off: Let cool for a couple of minutes, then remove from the muffin tin. Add your favorite toppings—sour cream, diced tomatoes, jalapeños, cilantro, or guac.

Serve & Watch Them Disappear: These are SO GOOD, you’ll want to make a double batch!

 Prep Time: 15 minutes

 Total Time: 35 minutes

 Servings: 12 taco cupcakes

 Calories: ~200 per cupcake

These Taco Cupcakes are crispy, cheesy, and packed with all the taco flavor you love—in a fun, portable form. Bet you can’t eat just one! 

I’ve followed the New Bariatric & Gastric Challenge in this plan very closely for over 4 weeks now and I’ve lost 31 lbs. I love how this cookbook is organized into separate sections and the best part is showing how much you can eat of what for the amount of points. Recommend for anyone on New !