Personal Wonton Taco Cups

  I loved how the lasagna cups turned out and have been thinking of new ways I could modify the recipe.  I decided it was time for a Taco themed dinner and came up with this recipe.  One of the things I love best about this recipe is that it easily packs up for future meals away from home like work!

Personal Wonton Taco Cups

Servings: 12

Total Cooking/Baking Time: 20 Minutes

Ingredients:

• 15 Ounces Whole Milk Ricotta Cheese
• 4 Ounces 1/3 Less Fat Cream Cheese
• 1 Tablespoon + 3 Tablespoons Taco Seasoning
• 1 Tablespoon + 12 Tablespoons Taco Sauce
• 1/4 Cup Egg Substitute (Equivalent Of 1 Large Egg)
• 1 Pound 96% Lean Ground Beef
• 8 Ounces Colby Jack Cheese Shredded 

Special Ingredient Notes:

• As I always say with cheese, it is cheaper and healthier to buy the cheese as a block and shred or cut it yourself.  Pre-shredded cheese  may be a time saver but it has extra preservatives.
• My initial instinct with the Ricotta was to reach for part-skim.  After looking at the nutritional labels I was surprised to learn that where as part skim may have a slightly lower fat content the whole milk variety has a lower sugar and carb count.

Directions:

1. Preheat oven to 375ºF
2. Combine the Ricotta, Cream Cheese, Egg Substitute, 1 Tablespoon Taco Seasoning, & 1 Tablespoon Taco Sauce in a bowl and set aside.
   
3. Brown the ground beef, drain, and set aside.
4. Stir in the remaining Taco Seasoning with the Ground Beef until thoroughly mixed.
   
5. Spray 12 texas muffin style muffin cups with cooking spray.
6. In each cup place two wonton wrappers and press firmly onto bottom and against sides of each cup.
   
7. Divide the ground beef evenly amongst the 12 muffin cups (Roughly 1 1/2 Tablespoons per cup).
   
8. Place 1 Tablespoon of Taco Sauce on top of the ground beef.
   
9. Top each cup with another wonton wrapper and press down. (I found that a measuring cup worked great for this).
   
10. Divide the cheese mixture evenly amongst the 12 muffin cups (Roughly 2 Tablespoons per cup).
    
11. Divide the colby jack evenly amongst the 12 muffin cups (Roughly 1 1/2 Tablespoons per cup).
    
12. Bake for 20 minutes.
13. Remove from oven and allow to cool slightly before serving. (I found that allowing them to cool for a bit made it easier to remove from the pans)
    
    
    
    Nutritional Information Per Serving:
    Calories: 278
    Fat: 14.8 Grams
    Carbs: 15.4 Grams
    Protein: 18.1 Grams
    

    

    Created using the MyFitnessPal App