What's Cookin' Italian Style Cuisine blog, it's to admire her Italian recipes. If you haven't seen it yet, be prepared to immediately want to bookmark lots of her tasty offerings. But considering that, it was quite ironic that the first recipe of hers I ended up actually trying was Mexican inspired! Back around Cinco De Mayo, Claudia posted her tempting looking recipe for Mexican Taco Cupcakes. It was so instantly appealing and I had all the ingredients in the house so I made it for dinner that night and Brian and I both really liked it.
1 lb. Lean ground beef
2 Tablespoons taco seasoning
2 Cups (16 oz. jar) salsa (heat level of your choice)
2 Cups (16 oz. can) black beans, rinsed and drained
1 Cup reduced fat cheddar cheese
Salt & pepper to taste
8 Soft tortillas (6" size)
Spray a large muffin tin with non-stick cooking spray and place one tortilla in each muffin cup. Divide the beef mixture evenly between the muffin cups and sprinkle equal amounts of cheese over each one. Bake in a pre-heated 375 degree oven for approximately 20 minutes until the tortilla is lightly crispy and the cheese has melted. Makes approximately 8 servings.
This recipe is being shared at The Weekend Potluck #23