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  • 8 oz cooked 80% lean ground beef, drain fat   
  •   1 cup(s) cooked frozen corn kernels   
  • 1 tsp ground cumin   
  • 1 tsp garlic powder   
  •   1/4 cup(s) (chopped) uncooked onion(s), cooked   
  • 1 tsp kosher salt   
  • 1 Tbsp Worcestershire sauce   
  • 1 Tbsp red wine vinegar   
  •   14 oz canned black beans, rinsed and drained   
  • 24 item(s) wonton wrapper(s)   
  • 1 cup(s) low fat shredded cheddar cheese   
  •   3 cup(s) (chopped) lettuce, shredded   
  •   2 medium fresh tomato(es), diced   
  • 8 oz light sour cream   
  •   14 oz Tomatoes, Diced, Fire Roasted, In Tomato Juice   

Pre-heat the oven to 350F. Brown meat with onions. Drain any fat. Once the meat mixture has cooked, add the cumin, garlic powder, onion powder, salt, Worcestershire sauce, red wine vinegar, and fire-roasted tomatoes to the skillet and cook for an additional 15 minutes. Reserve the mixture. Spray a 12-cup muffin tin with cooking spray and lay two overlapping wonton skins in each compartment. Bake in the oven until slightly crispy. They do not need to be fully cooked at this time, because they will go back in the oven to be baked a second time. Distribute the cooled meat mixture evenly among the cups of the muffin tin. Sprinkle cheese on top of each cup. Place back into the oven for an additional 12 minutes, until the cheese is melted and bubbling. To serve, carefully plate 3 cups on each plate, and garnish them with the lettuce, tomatoes, and a dollop of light sour cream.

8 servings. 7 WW Points+


About Amy

Recently I came to an ugly realization–I am middle aged. I didn’t really think so but then I doubled my age and thought, “Hmmmm…some of people don’t live to that age. I must be middle age.” This epiphany came in the third quarter of my 39th year. So I am surviving middle age…it’s scary.

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