Tasty taco cups

Makes 12 Tasty Taco Cups

1 pound (16-ounces) ground beef (93% lean or higher)

3 Tablespoons taco seasoning, homemade or store-bought

10-ounce can Rotel Original Diced Tomatoes and Green Chilies, undrained

1⁄2

cup water 24 wonton wrappers 11⁄4 cups (5-ounces) shredded extra sharp cheddar cheese

2 teaspoons vegetable oil for brushing the muffin cups before assembling

Sour cream, sliced green onion tops and diced tomatoes for garnish, optional

Preheat oven to 375°F. Brush cups of regular size muffin pan with vegetable oil or spray with non-stick spray; set aside.

Brown and crumble ground beef in skillet over medium heat. Drain in colander; rinse well under hot water to remove as much grease as possible; drain well. Return ground beef to skillet. Over medium heat, add taco seasoning, Rotel tomatoes, and water. Stir to combine. Cook uncovered for 10 to 15 minutes or until most of liquid has evaporated. Cool 10 minutes.

Layer taco cups in muffin cups as follows: (1) wonton wrapper; (2) 1 tablespoon taco meat mixture; (3) 1 tablespoon shredded cheese; (4) another wonton wrapper; (5) another tablespoon of taco meat mixture; (6) another tablespoon of shredded cheese.

Bake at 375°F for 12 to 15 minutes or until wonton wrappers are golden brown and cheese is melted.

Remove from oven; let cool 10 minutes. Remove from muffin pan.

If desired, garnish with sour cream and/or sliced green onion tops. Serve warm.

Yield: 12 tasty taco cups.