TACO MAC CUPCAKES

Taco Mac Cupcakes image

Provided by Betty Crocker Kitchens

Time 35m

Yield 18

Number Of Ingredients 11

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 package (1 oz) Old El Paso™ 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

Steps:

Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray. Place 1 wonton skin in each muffin cup, pressing down slightly. Bake 8 minutes or until golden brown.
Meanwhile, cook macaroni and cheese as directed on package; keep warm.
In 12-inch skillet, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water. Add macaroni and cheese; mix well. Spoon 1/4 cup taco mixture into each wonton cup. Sprinkle evenly with cheese.
Bake 2 minutes or until cheese is melted. Cool 5 minutes. Remove from pan. Top each taco cup with sour cream, green onions and olives. Serve warm.

Nutrition Facts : Calories 160, Carbohydrate 11 g, Fiber 1 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 330 mg