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Taco Cupcakes – Another Pinterest Success

May 21, 2012 By 11 Comments

I absolutely love Pinterest for finding amazing dishes that real people are cooking and sharing the recipes for.   I have found some new family favorites (like the Cowboy Casserole) and enjoyed experimenting with new ideas and making up new concoctions.

Months ago when I saw the Taco Cupcakes I knew I wanted to try it out.  But, like most things on Pinterest, I repinned… and never looked at again.  This week while shopping I noticed a package of won tons and remembered the Taco Cupcakes.  I grabbed my iPhone – with the Pinterest app – and next thing I knew I was grabbing the ingredients.  There were about 5 different pins for Taco Cupcakes – all with a little bit different ingredients.  So in true Diva fashion I just basically threw them all together in one.  It was perfect.

Why Taco Cupcakes?  Besides the fact that they are absolutely ridiculously delicious, they are CUTE.  And remember my Lasagna Muffins?  It’s PORTION CONTROL PEOPLE.   Eat one… two at the max… and voila!

Taco Cupcakes

Ingredients:

  • 1lb ground chuck
  • taco seasoning
  • 1 can black beans, drained
  • 1 cup water
  • 1 jar chili con queso
  • 1 jar mild salsa
  • 1 package won top wrappers
  • shredded cheese
  • sour cream or guacamole (optional)

Brown your meat and drain well.  Add water, taco seasoning, and black beans.  Let cook down until all water is dissolved.  (this part is important – too watery and your wontons wont hold up right.  TRUST ME)  Set aside.

Grease your muffin tin and gently press a wonton wrapper into each muffin.  Try not to poke holes in them with your nails like yours truly did.  Then begin by putting in a layer of chili con queso, then meat mixture then salsa.  Add another wonton wrapper and repeat, topping “cupcake” with shredded cheese.  Cook for 15-20 minutes or until cheese is bubbly and wonton wrappers are brown and crispy.

Let cool for a few minutes before adding the “icing” of sour cream or guacamole.  (or both!) Serve with homemade Spanish Rice.

For those of you who learn better with pictures:

The girls absolutely LOVED these little “cupcakes” and even my Dad came over to say hi and enjoyed one himself.   And I always share my concoctions with my neighbor, whose boys attacked the plate upon my arrival.  (funny, it was “taco night” at her house too)

I loved how they easily fit right into a large Tupperware container to save for lunch tomorrow, and I was able to really monitor the amount that I ate, because it was really only the size of a cupcake.

Next time I am going to add in some corn and maybe some Rotel – kinda like my Taco Soup …. but in a cupcake!


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Cowboy Casserole Recipe – A Pinterest Success

March 12, 2012 By 14 Comments

When I discovered Pinterest a few months ago, the very first board I made was “Food I Might Someday Attempt to Make” and I frantically began pinning the yummiest, most amazing looking dishes I could find.  From entrees to cakepops to cocktails – I pinned them all!!

And that is where they stayed….That is, until this week.

I am happy to say I am 3 for 3 on the Pinterest recipes – that each one of them has been just as mind blowingly amazing as I expected them to be.   I am going to share all three – and give all of the credit to the sites where I found the recipes – as they are absolutely going to be made again and again here in the Moscato Household.

My first success – Cowboy Casserole – comes from The Cutting Edge of Ordinary, and she says she adapted it from a Taste of Home Recipe.   Well… she adapted it perfectly because this absolutely is one of the best casseroles I have ever tasted.  I did have to change a few things - like I used minced garlic instead of cloves – but it was still beyond fantastic.

Cowboy Casserole

Ingredients:

1 1/2 pounds ground chuck
1 medium onion, finely chopped
1 tbsp minced garlic
1 can (15.25oz) whole kernel corn, drained
1 can Campbell’s cream of mushroom soup
2 cups shredded cheddar cheese
1/2 cup milk
4 tablespoons Daisy sour cream
1 bag Ore-Ida Crispy Crowns tater tots

Chop your onion and sautee in a few drops of Olive Oil until soft.  Add minced garlic and cook on low for another minute or two.  Add in ground chuck and cook until completely done and no pink is left.  Drain and set aside.

In a separate bowl mix together soup, milk, and sour cream and mix together well.   Pour meat mixture in and mix well.  Add in 1 cup shredded cheese and corn and gently mix together.

In a 9×13 dish link a row of Ore-Ida Crispy Crowns.  Pour entire mixture into dish and spread evenly across tots.  Top with another layer of tots and sprinkle the remaining cup of cheese.

Bake uncovered at 350* for about 30 minutes or until Crispy Crowns are crispy and casserole is bubbly.   Let stand 10-15 minutes before serving.

This is an absolute “must try” recipe – truly.  I wasn’t sure about this one, it was actually the last of the three that I decided to try, but it was absolutely fantastic and my family practically licked their plates clean.

Thanks so much to Lisa from The Cutting Edge of Ordinary for this amazing recipe (and Pinterest for helping me to find it!)  You can check out Lisa’s blog and see all kinds of other yummy looking dishes – that I am sure I will be trying very very soon.