Why I've been MIA and the Cupcake Recipe You'll Want as a Main Dish

My lovelies, I  have missed talking to you. I was supposed to get my computer back last week, but problems came up and I honestly don't know when I'll be back online. Instead I'm having to go to my grandparents house and use their internet connection. This is backwards. Shouldn't my grandparents be coming to me for their technology problems and not the other way around? 

A lot has happened since we last spoke. For instance I've started baking. I've never really been much of a baker. This isn't because I can't bake, I just don't like being precise with my cooking. I hardly ever measure when I'm cooking. I think of cooking as an art and baking as a science. I hate science. I have, however discovered that I'm some sort of odd biscotti queen and I rock at making muffins from scratch. Another thing that happened is that my Facebook profile was banned for three weeks by a woman that found our Unwed Housewife Facebook page to be unfunny. Basically, the woman didn't find sarcasm and irony to be humorous, therefore she got her granny panties in a bunch and reported a picture in the group. Boo to you! Because of her reporting and my lack of an internet connection from which I could make an alternate profile and set it to admin, I was forced to leave the page and blog on a hiatus, but never fear. We're baaaaaaack, and I have a whole arsenal of foodie awesomeness awaiting.

I also have new addiction problem and I need help goal; to turn everything I can into a cupcake. It started off with meatloaf cupcakes which are essentially just meatballs covered in mashed potatoes. That left me wondering, if you can turn meatloaf into cupcakes, what other savory foods can be cupcakerized? I then Googled savory cupcakes and a Pandora's Box of savory cuteness was opened. My latest cupcake venture was a Taco Tuesday Twist on boring tacos. They were a huge hit and adorable at the same time. They were also incredibly simple to make.

Taco Cupcakes    makes 24

2 lbs ground beef

1 can refried beans

2 c Cheddar or Monterrey Jack cheese

12 oz package of Nasoya Wonton Wrappers

two packs of taco seasoning

sour cream, diced tomato, lettuce, green onion and assorted toppings

2- 12 count muffin tins

Preheat oven to 350*F.

Brown beef in a large skillet and follow directions on taco seasoning packet. Set aside

If preferred, heat beans in a separate pan. (Optional)

Place one sheet of wonton in a greased cupcake tin.

Place a dollop of beans on top of wonton followed by about a tbs of beef, a tsp of cheese, another  wonton wrapper, another tbs of beef and top it with another tsp of cheese.

Repeat in that order until both tins are full.

Place tins in oven for 20-30 minutes or until wrappers are crisp.

Top with a dollop of sour cream and your choice of taco toppings.

Serve with Spanish rice and beans,

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