Taco Cupcakes

1 lb. ground beef
1 packet taco seasoning
2/3 cup water
1 can black beans, drained (we used pinto beans)
1 (10 oz.) can Rotel tomatoes, drained
2 cups shredded cheddar cheese
36 wonton wrappers
Favorite taco toppings

Preheat oven to 375 degrees. Brown the ground beef in a large skillet over medium-high heat. Drain grease. Stir in taco seasoning, water, black beans, and Rotel tomatoes. Bring mixture to a boil,and then reduce heat to low. Let simmer for 10 minutes, or until water is absorbed. Spray 18 regular muffin cups with cooking spray. Place on wonton wrapper in each muffin cup. Divide half of the meat mixture between muffin cups. Sprinkle half of the cheese over the meat. Repeat layers with another wonton wrapper, taco meat, and cheese. Bake for 15-18 minutes, or until cheese is bubbly and wrappers are golden brown. Serve with your favorite taco toppings.

While playing on Pinterest, I came across a pin that eventually led me to life-as-a-lofthouse.blogspot.com. She has amazing recipes on there (which I have quickly added to my Recipes To Try folder!), and even though it was hard to decide exactly which one we were going to try, I finally chose this one. And holy cow am I glad that I did! These were absolutely wonderful, and extremely quick to throw together. The only thing that I added was the can of Rotel tomatoes (actually, Great Value tomatoes and chilis....Great Value tends to be a lot cheaper and just as good, if not better, than the original.). But anywho, I was looking to add a little bit more to it since Vann can't eat cheese since he gave it up for Lent, and it was a wonderful addition. We both happily agreed that next time we make these, it will either be on a Sunday or once Lent is over, and we will roll with the Cheesy Taco seasoning, add a little Velveeta to the meat mixture, and maybe add a little rice to the "cupcakes". This is one of those recipes that you can tweak to make it exactly how you want it, which is always a bonus. Can't wait to have these again for lunch tomorrow!