I chose a night that I had Zumba class scheduled. These nights mean that Vince comes home from work, gives Max dinner and then gets him ready for bed. While Vince is taking care of Max, I whip something up for grown-up dinner. I don't eat before my classes (that would be a disaster) so I make something that Vince can eat once Max is in bed and that I can reheat for myself when I get home. This recipe fit the bill.
I was actually a little surprised that I liked it so much. I was a little leery of the ingredient list but it come out really tasty! It does not really taste like a cheeseburger, more like cheeseburger Hamburger Helper. It was quick, easy, tasty, and very few points. All pluses that have made this a recipe that I've made several times with great success. It has gotten rave reviews from Vince, Max, and my sister-in-law who is also watching her points. I typically serve two cups with a large salad for a complete dinner.
Cheeseburger CupsAdapted from Emily Bites
1/2 Pound Lean Ground Beef
2 Tablespoons Dried Minced Onion
1 Tablespoon McCormick Hamburger Seasoning
2 teaspoons Garlic Powder
4 oz Can Chopped Mushrooms
4 oz Can Salt Free Diced Tomatoes
4 Wedges Laughing Cow Lite Queso & Chipotle Cheese
3 Tablespoons Ketchup
1 Tablespoon Mustard
16 Wonton Wrappers
1 Cup Reduced Fat Cheddar Cheese, shredded
- Preheat oven to 375F.
- Liberally grease 8 muffin cups with cooking spray.
- In a large skillet, brown the meat, onions, and garlic powder.
- Drain off the fat from the meat.
- Mix the mushrooms and tomatoes into the meat.
- Mix the Laughing Cow cheese, ketchup, and mustard into the meat mixture.
- Mix thoroughly until the cheese is completely melted and coats all of the meat.
- Line each muffin cup with one wonton wrapper.
- Using half of the meat mixture, fill each muffin cup.
- Using half of the shredded cheese, top the meat in each muffin cup.
- Place another wonton on top of each cup.
- Repeat the layering of meat and shredded cheese.
- Bake for 18-20 minutes, until crispy.
- Let the cups cool for 5 minutes before removing from the pan.
Yields: 8 Cups