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Taco Mac Cupcakes
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Prep Time:
25 minutes
Total Time:
35 minutes
Create delicious Mexican-inspired Old El Paso® taco seasoned beef and macaroni wonton cupcakes for a perfect fall appetizer.
Ingredients:
  • 18 wonton skins (about 3 1/4-inch square)
  • 1 package (20 oz) refrigerated macaroni and cheese
  • 1 lb lean (at least 80%) ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup chopped green bell pepper
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/4 cup water
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 1/2 cup sour cream
  • 1/2 cup sliced green onions (8 medium)
  • 1/2 cup sliced ripe olives
Instructions:
  • Preheat the oven to 400°F. Grease 18 regular-size muffin cups. Press 1 wonton skin into each cup gently. Bake for 8 minutes or until golden brown.
  • Cook the macaroni and cheese according to the package instructions and keep it warm.
  • Cook beef, onion, and bell pepper in a large skillet over medium-high heat until beef is fully cooked, about 5 to 7 minutes. Drain any excess fat. Stir in taco seasoning mix and water. Add macaroni and cheese, then mix thoroughly. Spoon 1/4 cup of the taco mixture into each wonton cup and sprinkle evenly with cheese.
  • Bake until cheese is melted, about 2 minutes. Let cool for 5 minutes, then remove from pan and top each taco cup with sour cream, green onions, and olives. Serve warm.

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