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Taco Mac Cupcakes
wonton skins (about 3 1/4-inch square)
package (20 oz) refrigerated macaroni and cheese
lb lean (at least 80%) ground beef
medium onion, chopped (1/2 cup)
cup chopped green bell pepper
package (1 oz) Old El Paso™ taco seasoning mix
cup shredded Mexican cheese blend (4 oz)
cup sour cream
cup sliced green onions (8 medium)
cup sliced ripe olives
Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray. Place 1 wonton skin in each muffin cup, pressing down slightly. Bake 8 minutes or until golden brown.
Meanwhile, cook macaroni and cheese as directed on package; keep warm.
In 12-inch skillet, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water. Add macaroni and cheese; mix well. Spoon 1/4 cup taco mixture into each wonton cup. Sprinkle evenly with cheese.
Bake 2 minutes or until cheese is melted. Cool 5 minutes. Remove from pan. Top each taco cup with sour cream, green onions and olives. Serve warm.
You can easily substitute 2 cups shredded deli rotisserie chicken for the beef, if you prefer.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Starch; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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