Can we all just agree that we’ve reached that part of winter already where it’s no longer magical? I spent the whole day yesterday inside with my stir-crazy three year old while it rained steadily outside and then turned to snow. I hate the long bundling up ritual that must occur before we can leave the house, and I’m so tired of the gloomy gray days. Last week I paid $6.99 for a package of strawberries just so I could have a little taste of spring (yes, that’s how desperate I’m getting). I’ve been trying to find ways to occupy our time and stave off cabin fever on the winter afternoons, so my seven year old and I have been doing a lot of cooking together. She really wanted to make dinner a few nights ago, so I laid out all the ingredients to make these delicious taco cupcakes, and she assembled them and did a great job!
These taco cupcakes are super tasty and cute to boot! We’ve all been crazy about mexican food lately, and these are a fun twist on one of our favorite meals. My kids loved these and Abby was super proud of herself for doing such a great job making dinner!
1 pound ground turkey (or beef)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
36 wonton wrappers
2 cups homemade refried beans (or one can)
2 cups shredded cheese (I used a mexican blend)
Preheat the oven to 375. In a large skillet over medium heat, cook the ground turkey until cooked through, breaking it up gently as it cooks. When the turkey is cooked through, stir in the chili powder, cumin, and garlic powder and mix until blended. Spray 18 muffins cups with cooking spray and place a wonton wrapper in each cup. Add a spoonful of refried beans and a spoonful of ground turkey to each cup, then sprinkle with cheese. Layer another wonton wrapper on top of each cup and repeat the layers of beans, ground turkey, and cheese. Bake 15-18 minutes, or until golden brown. Top with lettuce, sour cream, and salsa.
adapted from The Girl Who Ate Everything