Enchilada Cupcakes

Directions

1. 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.
2. 2
   Once its done, remove from heat and make sure to drain any extra grease.
3. 3
   Spray a 12-count muffin pan with non-stick spray.
4. 4
   Press 1 wonton wrapper into the bottom of each muffin tin.
5. 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.
6. 6
   (I used spoons for the beef and sauce, but just used my fingers for the cheese.
7. 7
   So these are estimates on how much of each ingredient to use for each layer.
8. 8
   The main goal is for the last layers to be enchilada sauce then cheese.)
9. 9
   Bake in the oven for 18-20 minutes or until the sides are brown.
10. 10
    (Mine took 26 minutes!)
11. 11
    Remove from the oven and let them sit for 5 minutes, then run a knife around the edges of each cup.
12. 12
    Use a knife or a fork to remove the cupcakes from the muffin tin.
13. 13
    Top with sour cream, salsa, cilantro or any of your favorite toppings.
14. 14
    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.
15. 15
    This is a GREAT alternative to sour cream.
16. 16
    And even when using sour cream, I like to mix the cilantro right into it.
17. 17
    *You could use any ground meat for this recipe.
18. 18
    Or even shredded meat!