Beef Enchilada Cups

These Beef Enchilada Cups are a quick and easy game day appetizer or snack.  Filled with seasoned beef, black beans, cheddar, black olives and topped with a dollop of creamy sour cream.

So, what’s your favorite team to watch??

Please don’t ask me that question!  It would probably embarrass my husband if I answered.

You see I am not really in it to watch the game, just eat the food! 🙂

Now if I was to physically go to the game, that would be more exciting than just watching a bunch of guys run back and forth on the tv.   Although it can be quite entertaining watching and listening to everyone scream at the tv.

I never have understood why they do that.  Do they really think it’s going to help????

I think I have a harder time getting into the sport or game because I am—–well let’s just say sports challenged!

I am not very graceful, my knees are proof of that.

I can’t log that many plays into my brain, heck I can’t even remember what I ate for supper last night.  I am a coaches worst nightmare to say the least.

One thing I can do is make some game time grub.  So, I’ll stick to my own playing field in the kitchen!

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Beef Enchilada Cups

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Beef Enchilada Cups- an easy and oh so tasty game day appetizer. Filled with seasoned beef, black beans, cheddar, black olives and topped with creamy sour cream.

Course: Appetizer, Beef

Servings: 36

Author: Countryside Cravings

Ingredients

• 1 pound lean ground beef
• 1 small onion diced
• 1 clove garlic minced
• 1 15 oz can red enchilada sauce
• 1 15 oz can black beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 36 won ton wrappers
• 3 cups shredded sharp cheddar cheese
• 1 1/2 cups sliced black olives
• sour cream

Instructions

1. Preheat oven to 375 degrees F.
2. In a large skillet brown the beef and onion over medium heat. Drain off extra grease. Stir in garlic and cook for 1-2 minutes.
3. Stir in enchilada sauce, beans, chili powder, cumin and oregano. Reduce heat and simmer for 5 minutes.
4. Line a muffin tin with 12 won ton wrappers. Spoon about 1 tablespoon of filling into each cup. Top each with with some shredded cheese and sliced olives. Bake in the oven for 8-10 minutes or until the cheese is melted. Top each with a little sour cream. Repeat 2 more times with the remaining won to wrappers.