Description
These Beef Enchilada Cups are a delightful twist on classic enchiladas, featuring a savory ground beef filling in crispy wonton wrappers. Topped with melted cheese and garnished with fresh avocado and cilantro, they are perfect for appetizers or party snacks!
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 package (10 oz) wonton wrappers
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream (for serving)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 avocado, diced (for garnish)
Instructions
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
- Once the beef is browned, drain any excess fat from the skillet.
- Add the diced onion to the skillet and sauté for about 3-4 minutes until the onion becomes translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Next, add the black beans, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and pepper. Mix everything well to combine.
- Reduce the heat to low and let the mixture simmer for about 5-10 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- While the beef filling is simmering, preheat your oven to 375°F (190°C).
- Take a muffin tin and lightly grease it with cooking spray or olive oil.
- Carefully take a wonton wrapper and press it into each muffin cup, forming a little cup shape.
- Repeat this process until all the muffin cups are filled with wonton wrappers (about 12 cups).
- Bake the wonton wrappers in the preheated oven for about 5-7 minutes, or until they are lightly golden and crispy.
- After the wonton cups have baked, remove them from the oven and let them cool for a minute.
- Fill each wonton cup with the beef filling, being careful not to overfill them.
- Sprinkle a generous amount of shredded cheddar and Monterey Jack cheese on top of each cup.
- Return the filled cups to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
- Once the cheese is melted, remove the muffin tin from the oven and let the enchilada cups cool for a few minutes.
- Carefully lift the cups out of the muffin tin.
- Place the enchilada cups on a serving platter and garnish with diced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro.
- Serve warm and enjoy!
Notes
- Feel free to customize the filling! You can add corn, bell peppers, or even swap the beef for shredded chicken or turkey.
- Prep Time: 20 minutes
- Cook Time: 25 minutes