TACO CUPCAKES
- 1 lb ground beef
- 1 packet taco seasoning (mild/original)
- 1 can black beans
- 1 cup shredded cheddar cheese
- 3 chopped green onions
- 24 wonton wrappers
Directions
- Preheat the oven to 375F. Grease a 12-cup muffin tin.
- In a skillet over medium heat cook the ground beef until browned. Drain excess fat. Stir in the taco seasoning and cook according to packet instructions. Remove from heat.
- Press a won ton wrapper into each muffin cup, allowing the edges to extend over the sides. Layer each won ton wrapper with a spoonful of taco meat, a spoonful of black beans, a sprinkle of cheese and some chopped green onion.
- Fold the edges of the won ton wrappers over the filling, creating a cupcake shape. Bake in the preheated oven for 18-20 minutes or until the won ton wrappers are golden brown and crispy. Remove from the oven and let cool in the pan for a few minutes before transferring to a serving platter. Serve warm with your favorite tao toppings like salsa, sour cream or guacamole. Enjoy!
ZESTY BAKED RITZ CRACKERS
- 1 sleeve Ritz crackers
- 1/2 cup melted butter
- 1 T Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried parsley (optional)
Directions
- Preheat your oven to 300F.
- Place your Ritz crackers in a large mixing bowl.
- In a small bowl, mix together the melted butter, Worcestershire sauce, garlic powder, onion powder, smoked paprika and dried parsley.
- Pour the butter mixture over the Ritz crackers, gently tossing to ensure all crackers are evenly coated.
- Spread the crackers in a a single layer on a baking sheet.
- Bake for 15-20 minutes or until the crackers are golden brown and crispy. Stir halfway through to ensure even baking.
- Remove from the oven and let cool completely before serving.
CREAM CHEESE PASTA BAKE
- 20 oz. cherry tomatoes (2 pints)
- ½ small white onion, minced
- ¼ cup sun-dried tomatoes
- ¼ cup olive oil
- 3 cloves garlic, minced
- 1 tsp. Italian seasoning
- Salt and pepper, to taste
- 8 oz. full-fat cream cheese
- 2 cups fresh spinach, gently torn
- 8 oz. pasta of choice, cooked
- Basil (optional garnish)
Preheat oven to 400 degrees. Pour cherry tomatoes, onions, sun-dried tomatoes, olive oil, garlic, Italian seasoning, salt, and pepper into an oven-safe casserole dish. Stir to combine.
Nestle the cream cheese in the center. Bake, uncovered, for 35-40 minutes (until cheese is golden and looks like it’s about to fall apart).
Meanwhile, cook the pasta of choice according to package directions. Drain.
Remove the casserole dish from the oven. Smash the tomatoes down using a spoon and stir the cream cheese until it creates a sauce. Stir in the spinach until wilted, and then stir in cooked pasta. Taste and adjust, adding more salt and pepper as desired.
Serve and garnish with basil. Enjoy!
