Beef Enchilada Cups
Servings: 36
These bite-sized Beef Enchilada Cups are a quick and easy game-day appetizer or snack! Enjoy crispy shells filled with seasoned beef, black beans, and cheddar cheese, then topped with black olives and a dollop of sour cream!
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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
- Preheat oven to 375 degrees F.
- 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.
- Stir in enchilada sauce, beans, chili powder, cumin and oregano. Reduce heat and simmer for 5 minutes.
- 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.
Notes
Storage: Once you’ve baked the cups, you should enjoy them immediately. However, if you have leftover enchilada filling you can store that in an airtight container in the refrigerator for up to 5 days. When you’re reading to use it, heat it over the stovetop and proceed with Step 4.
