Extraordinary Entree: Taco Muffin

Ingredients

1-1/2 teaspoon chili oil
1/2 lb 95% lean ground beef
1/2 cup finely chopped onion
1/2 cup  green peppers
1 tablespoon taco seasoning
3/4 cup canned black beans, drained and rinsed
16 corn tortilla
5 tablespoon queso dip or salsa con queso
1 cup chunky salsa
1 cup reduced fat shredded Mexican cheese

Directions

Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with olive oil cooking spray and set aside.

Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.

Mold a corn tortilla to fit into each of the sprayed cups in the muffin tin. The tops of the tortillas may end over the top.  That's ok.  Spoon a teaspoon of queso dip into each tortilla and spread across the bottom.

Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting 1/2 cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup.

Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin. Top w/ sour cream or guacamole, diced tomatoes and onions.