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Taco Cupcakes

Taco Cupcakes

Taco Cupcakes

SERVINGS: 6 servings

INGREDIENTS


  • ½ pound HORMEL® BLACK LABEL® Bacon- Original
  • ½ pound ground beef
  • 1 tablespoon taco seasoning
  • ¼ cup water
  • ½ cup canned black beans, drained and rinsed
  • ½ cup whole kernel corn
  • ½ cup shredded Cheddar cheese
  • ½ cup shredded lettuce
  • ½ cup WHOLLY SALSA® dip
  • ¼ cup WHOLLY GUACAMOLE® classic dip
  • ¼ cup sour cream, if desired
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DIRECTIONS


1. Heat oven to 400°F. Grease outside of 6 (6-ounce) custard cups. Invert cups onto baking sheet. Cut each bacon slice in half. Arrange 4 half-slices of bacon side-by-side on work surface. Weave 4 bacon half-slices of bacon in opposite direction. Carefully lift bacon lattice and place over custard cups. Press to shape over the cups. Repeat with remaining bacon and custard cups. Bake 30 minutes or until bacon is cooked and browned. Remove from oven; let stand 15 minutes to cool.
 
2. In skillet, cook ground beef 5 to 10 minutes or until no longer pink; drain. Add taco seasoning and water. Simmer 5 minutes or until thickened. Stir in black beans and corn. 
 
3. Remove bacon cups from custard cups. Fill bacon cups with taco mixture. Sprinkle with cheese, lettuce, salsa, guacamole and sour cream, if desired. Serves 6.
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