Cowboy Cupcakes

Cowboy Cupcakes

These little lasagnas are easy to make and are the perfect nosh for game night at home or a tailgate party out at the field. One easy recipe makes many and kids love them too. Switch-up the flavours to make the mix Mexican or Greek versions – variety is the spice of life!

RatingDifficultyBeginner

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Cowboy Cupcakes

Yields12 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 1 lb (0.45 kg) Lean or Medium Ground Beef
 ½ cup minced onion
 ½ cup minced mushrooms
 1 cup pasta sauce
 ¾ cup ricotta cheese
 2 tbsp chopped fresh basil
 1 tbsp minced green onion or chives
  Salt and pepper
 24 wonton wrappers
 1 cup EACH grated Parmesan and shredded mozzarella cheese

1

1. Pan-fry ground beef, onions and mushrooms thoroughly in large skillet. Drain if necessary. Add pasta sauce and heat through.

2

2. Meanwhile, combine ricotta with basil, green onion, salt and pepper to taste; set aside.

3

3. Spray a 12-cup muffin tin with cooking spray. Press a wonton wrapper firmly into the bottom of each muffin cup. Spoon in a scant 1 tsp EACH Parmesan, mozzarella, ricotta and top with 1 tbsp of the meat mixture.

4

4. Layer a second wonton into each cup and top each with approx. 1 tsp EACH of the cheeses. Divide meat mixture evenly among the cups (approx. 1/4 cup each). Top with additional grated Parmesan or mozzarella if desired.

5

5. Bake in preheated 375°F oven for 15 to 20 minutes or until edges are brown and cupcakes are bubbling. Remove form the oven; let stand 5 to 10 minutes. Use a knife to remove each cupcake from muffin tin.

Ingredients

 1 lb (0.45 kg) Lean or Medium Ground Beef
 ½ cup minced onion
 ½ cup minced mushrooms
 1 cup pasta sauce
 ¾ cup ricotta cheese
 2 tbsp chopped fresh basil
 1 tbsp minced green onion or chives
  Salt and pepper
 24 wonton wrappers
 1 cup EACH grated Parmesan and shredded mozzarella cheese

Directions

1

1. Pan-fry ground beef, onions and mushrooms thoroughly in large skillet. Drain if necessary. Add pasta sauce and heat through.

2

2. Meanwhile, combine ricotta with basil, green onion, salt and pepper to taste; set aside.

3

3. Spray a 12-cup muffin tin with cooking spray. Press a wonton wrapper firmly into the bottom of each muffin cup. Spoon in a scant 1 tsp EACH Parmesan, mozzarella, ricotta and top with 1 tbsp of the meat mixture.

4

4. Layer a second wonton into each cup and top each with approx. 1 tsp EACH of the cheeses. Divide meat mixture evenly among the cups (approx. 1/4 cup each). Top with additional grated Parmesan or mozzarella if desired.

5

5. Bake in preheated 375°F oven for 15 to 20 minutes or until edges are brown and cupcakes are bubbling. Remove form the oven; let stand 5 to 10 minutes. Use a knife to remove each cupcake from muffin tin.

Cowboy Cupcakes
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