Leftover ingredients present the perfect opportunity to make another recipe. After making the wonton lasagna bites, I had half of a package of wonton wrappers left, the only question is what recipe was I going to make? I had this recipe on Pinterest and I'd been waiting for a good time to make it. Since the only thing I had planned to do today is craft, cook, and take Tucker to the dog park, hello perfect thing for a late lunch!
Ingredients
24 small wonton wrappers
ground beef
3/4 cup water
taco seasoning packet
diced onion (about 1/2 cup)
shredded cheese (I used cheddar, mixed would also be good)
black beans, drained and rinsed
Simple instructions
Brown ground beef. Drain.
Add water and seasoning packet and cook until water has evaporated.
Add water and seasoning packet and cook until water has evaporated.
Preheat oven to 350 degrees.
Grease muffin tin.
Place one wonton wrapper in the bottom of each tin.
Make sure to press down onto bottom and sides.
Make sure to press down onto bottom and sides.
Place some shredded cheese in each tin.
Then distribute half of the ground beef amongst the 12 tins.
Do the same with beans. I don't like a ton of beans, so I just did about one tablespoon in each.
Do the same with beans. I don't like a ton of beans, so I just did about one tablespoon in each.
Repeat ingredients: cheese, wonton wrapper, cheese, ground beef, beans, cheese.
The cheese helps it stick together.
The cheese helps it stick together.
Bake for about 10 minutes or until edges of wontons are brown and crispy.
Let them cool for about 10 minutes before serving.
Let them cool for about 10 minutes before serving.
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