Cheeseburger Cups - with nutrition information

I found these Cheeseburger Cupcakes from Emily Bites and knew I had to try them.  I just changed a few things.

1 lb. of grassfed beef, cooked with onions and green peppers
1/3 cup of ketchup
1 tsp. yellow mustard
1 tsp. onion powder
18 oz. colby jack cheese
36 wonton wrappers

Preheat oven to 375 degrees.  Cook beef until done, add in ketchup and mustard and onion powder.   Stir until combined.
Spray cupcake pans with spray.  Put wonton wrappers in each cup.  I use a cup to push it down in there.

Then layer with beef and cheese, add another wonton wrapper, layer more beef and top with cheese.

Bake at 375 degrees for 18-20 minutes.  Serve with a yummy salad.

Cheeseburger "Cupcakes"

Source: Emily Bites Original

Ingredients:
¼ c onion, finely chopped
½ lb 95% lean ground beef
1 T McCormick Hamburger Seasoning
4 oz mushrooms, chopped
4 Laughing Cow Queso Fresco & Chipotle wedges, chopped
3 T ketchup
1 T mustard
16 wonton wrappers (typically found in the produce section)
½ c tomatoes, chopped
4 oz (1 cup) reduced fat 2% shredded cheddar cheese

Directions:
1.    Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2.    Mist a large skillet with cooking spray and bring to medium heat. Add chopped onions and sauté until cooked. Add ground beef and Hamburger seasoning and cook until meat is browned. Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3.    In a microwavable bowl, combine meat/mushroom mixture, cheese wedges, ketchup and mustard and stir. Microwave for one minute on high. Stir to combine until meat mixture is fully coated.
4.    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the meat mixture, spoon evenly into the wonton wrappers. Follow by sprinkling some of the chopped tomatoes into each cup (using about half the total tomatoes). Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
5.    Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 cupcakes. Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per cupcake from myfitnesspal.com: 183 calories, 12 g carbs, 8 g fat, 16 g protein, 1 g fiber - See more at: http://www.emilybites.com/2011/09/cheeseburger-cupcakes.html#sthash.fidBmnf1.dpuf

 Per serving:  166 calories, 10 carbs, 11fat, 13 protein - information from MyFitnessPal.com

Cheeseburger "Cupcakes"

Source: Emily Bites Original

Ingredients:
¼ c onion, finely chopped
½ lb 95% lean ground beef
1 T McCormick Hamburger Seasoning
4 oz mushrooms, chopped
4 Laughing Cow Queso Fresco & Chipotle wedges, chopped
3 T ketchup
1 T mustard
16 wonton wrappers (typically found in the produce section)
½ c tomatoes, chopped
4 oz (1 cup) reduced fat 2% shredded cheddar cheese

Directions:
1.    Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2.    Mist a large skillet with cooking spray and bring to medium heat. Add chopped onions and sauté until cooked. Add ground beef and Hamburger seasoning and cook until meat is browned. Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3.    In a microwavable bowl, combine meat/mushroom mixture, cheese wedges, ketchup and mustard and stir. Microwave for one minute on high. Stir to combine until meat mixture is fully coated.
4.    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the meat mixture, spoon evenly into the wonton wrappers. Follow by sprinkling some of the chopped tomatoes into each cup (using about half the total tomatoes). Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
5.    Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 cupcakes. Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per cupcake from myfitnesspal.com: 183 calories, 12 g carbs, 8 g fat, 16 g protein, 1 g fiber - See more at: http://www.emilybites.com/2011/09/cheeseburger-cupcakes.html#sthash.fidBmnf1.dpuf

Cheeseburger "Cupcakes"

Source: Emily Bites Original

Ingredients:
¼ c onion, finely chopped
½ lb 95% lean ground beef
1 T McCormick Hamburger Seasoning
4 oz mushrooms, chopped
4 Laughing Cow Queso Fresco & Chipotle wedges, chopped
3 T ketchup
1 T mustard
16 wonton wrappers (typically found in the produce section)
½ c tomatoes, chopped
4 oz (1 cup) reduced fat 2% shredded cheddar cheese

Directions:
1.    Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2.    Mist a large skillet with cooking spray and bring to medium heat. Add chopped onions and sauté until cooked. Add ground beef and Hamburger seasoning and cook until meat is browned. Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3.    In a microwavable bowl, combine meat/mushroom mixture, cheese wedges, ketchup and mustard and stir. Microwave for one minute on high. Stir to combine until meat mixture is fully coated.
4.    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the meat mixture, spoon evenly into the wonton wrappers. Follow by sprinkling some of the chopped tomatoes into each cup (using about half the total tomatoes). Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
5.    Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 cupcakes. Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per cupcake from myfitnesspal.com: 183 calories, 12 g carbs, 8 g fat, 16 g protein, 1 g fiber - See more at: http://www.emilybites.com/2011/09/cheeseburger-cupcakes.html#sthash.fidBmnf1.dpuf

Cheeseburger "Cupcakes"

Source: Emily Bites Original

Ingredients:
¼ c onion, finely chopped
½ lb 95% lean ground beef
1 T McCormick Hamburger Seasoning
4 oz mushrooms, chopped
4 Laughing Cow Queso Fresco & Chipotle wedges, chopped
3 T ketchup
1 T mustard
16 wonton wrappers (typically found in the produce section)
½ c tomatoes, chopped
4 oz (1 cup) reduced fat 2% shredded cheddar cheese

Directions:
1.    Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2.    Mist a large skillet with cooking spray and bring to medium heat. Add chopped onions and sauté until cooked. Add ground beef and Hamburger seasoning and cook until meat is browned. Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3.    In a microwavable bowl, combine meat/mushroom mixture, cheese wedges, ketchup and mustard and stir. Microwave for one minute on high. Stir to combine until meat mixture is fully coated.
4.    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the meat mixture, spoon evenly into the wonton wrappers. Follow by sprinkling some of the chopped tomatoes into each cup (using about half the total tomatoes). Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
5.    Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 cupcakes. Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per cupcake from myfitnesspal.com: 183 calories, 12 g carbs, 8 g fat, 16 g protein, 1 g fiber - See more at: http://www.emilybites.com/2011/09/cheeseburger-cupcakes.html#sthash.fidBmnf1.dpuf

Cheeseburger "Cupcakes"

Source: Emily Bites Original

Ingredients:
¼ c onion, finely chopped
½ lb 95% lean ground beef
1 T McCormick Hamburger Seasoning
4 oz mushrooms, chopped
4 Laughing Cow Queso Fresco & Chipotle wedges, chopped
3 T ketchup
1 T mustard
16 wonton wrappers (typically found in the produce section)
½ c tomatoes, chopped
4 oz (1 cup) reduced fat 2% shredded cheddar cheese

Directions:
1.    Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2.    Mist a large skillet with cooking spray and bring to medium heat. Add chopped onions and sauté until cooked. Add ground beef and Hamburger seasoning and cook until meat is browned. Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3.    In a microwavable bowl, combine meat/mushroom mixture, cheese wedges, ketchup and mustard and stir. Microwave for one minute on high. Stir to combine until meat mixture is fully coated.
4.    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the meat mixture, spoon evenly into the wonton wrappers. Follow by sprinkling some of the chopped tomatoes into each cup (using about half the total tomatoes). Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
5.    Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 cupcakes. Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per cupcake from myfitnesspal.com: 183 calories, 12 g carbs, 8 g fat, 16 g protein, 1 g fiber - See more at: http://www.emilybites.com/2011/09/cheeseburger-cupcakes.html#sthash.fidBmnf1.dpuf

Cheeseburger "Cupcakes"

Source: Emily Bites Original

Ingredients:
¼ c onion, finely chopped
½ lb 95% lean ground beef
1 T McCormick Hamburger Seasoning
4 oz mushrooms, chopped
4 Laughing Cow Queso Fresco & Chipotle wedges, chopped
3 T ketchup
1 T mustard
16 wonton wrappers (typically found in the produce section)
½ c tomatoes, chopped
4 oz (1 cup) reduced fat 2% shredded cheddar cheese

Directions:
1.    Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2.    Mist a large skillet with cooking spray and bring to medium heat. Add chopped onions and sauté until cooked. Add ground beef and Hamburger seasoning and cook until meat is browned. Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3.    In a microwavable bowl, combine meat/mushroom mixture, cheese wedges, ketchup and mustard and stir. Microwave for one minute on high. Stir to combine until meat mixture is fully coated.
4.    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the meat mixture, spoon evenly into the wonton wrappers. Follow by sprinkling some of the chopped tomatoes into each cup (using about half the total tomatoes). Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
5.    Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 cupcakes. Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per cupcake from myfitnesspal.com: 183 calories, 12 g carbs, 8 g fat, 16 g protein, 1 g fiber - See more at: http://www.emilybites.com/2011/09/cheeseburger-cupcakes.html#sthash.fidBmnf1.dpuf