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1
Preheat oven to 375 F. Brown the ground beef in a skillet over medium-high heat along with a sprinkle of salt and pepper.
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Once its done, remove from heat and make sure to drain any extra grease.
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3
Spray a 12-count muffin pan with non-stick spray.
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4
Press 1 wonton wrapper into the bottom of each muffin tin.
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5
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.
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6
(I used spoons for the beef and sauce, but just used my fingers for the cheese.
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So these are estimates on how much of each ingredient to use for each layer.
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The main goal is for the last layers to be enchilada sauce then cheese.)
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Bake in the oven for 18-20 minutes or until the sides are brown.
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10
(Mine took 26 minutes!)
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Remove from the oven and let them sit for 5 minutes, then run a knife around the edges of each cup.
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12
Use a knife or a fork to remove the cupcakes from the muffin tin.
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13
Top with sour cream, salsa, cilantro or any of your favorite toppings.
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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.
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15
This is a GREAT alternative to sour cream.
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And even when using sour cream, I like to mix the cilantro right into it.
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*You could use any ground meat for this recipe.
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18
Or even shredded meat!
