Refried Beans

1. Rinse and drain 2 cans of pinto beans and set aside.
2. In a large skillet over medium heat add 2 tablespoons olive oil. Add diced onion and cook 2-3 minutes to soften.
3. Add drained pinto beans and 2 pods diced or microplaned garlic. Stir and cook about 1 minute.
4. Next add 1 cup water or chicken broth, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon onion powder, and ¼ teaspoon paprika to the skillet.
5. Bring to a boil and lightly press the beans with the back of your spoon. Cover and reduce to low. Cook for about 20 minutes occasionally stirring and pressing the beans with your spoon.
6. Remove from heat and mash, purée, or blend the beans to your desired consistency. Set aside until ready to assemble your taco cups.

Taco Meat

1. In a large skillet, over medium high heat cook 1 lb ground beef. Brown and crumble as it cooks.
2. While the meat cooks, dice one onion. In a small bowl measure 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon oregano, and 2 teaspoons salt. Mix together and set aside.
3. Once the ground beef is cooked through add 1 diced onion and the seasoning mixture into the skillet. Cook for 3-5 minutes.
4. Next, add 8 oz can of tomato sauce to the skillet along with the 2 microplaned garlic pods. Stir and cook on low 10-15 minutes.
5. Remove from heat and set aside until ready to assemble the taco cups.

Assemble the Taco Cups

1. Preheat the oven to 400°F and spray a muffin tin with non-stick spray.
2. Place a wonton wrapper in each muffin tin cup. Press the center of the wonton wrapper to the bottom of the muffin tin and press the corners of the wrapper to the sides of the muffin tin to make a cup. Repeat until all muffin wells have a wonton wrapper.
3. Scoop about 1 Tablespoon of refried beans into the base of each wonton wrapper. Top with 1 Tablespoon of taco meat, then sprinkle with shredded just like cheddar cheese. Repeat to fill all remaining wonton wrappers.
4. Bake for 12-15 minutes, until the wonton wrapperis crispy. Remove from muffin tin and serve plain or with additional toppings.