These easy taco sausage cups are a great game day appetizer. Packed with sausage and veggies these are delicious.
Preheat the oven to 400 degrees F.
Take a large non-stick skillet and heat to medium-high heat. Add the ground sausage and brown it.
Drain the sausage of all excess grease. Set aside.
Add the chopped veggies, frozen corn and drained black beans to the skillet. Cook on medium heat until the onions begin to carmelize.
Add the browned and drained sausage back into the skillet with the veggies. Sprinkle with some garlic salt and seasoned pepper. Stir to combine the mixture. Turn off the heat.
In a small saucepan, over low heat, add the soy sauce, Apricot preserves, brown sugar, water, peanut butter, garlic and Asian chili sauce, and stir to blend. Turn up the heat, and bring the sauce to a boil.
Turn the heat off, and mix the corn starch and 1 Tablespoon of water, add to the sauce, turn the heat back on and bring to a boil again, and stir constantly as sauce begins to thicken.
Remove from heat, and pour sauce over Sausage and vegetables, and stir well to blend all ingredients.
Place wonton wrappers in two 12 count muffin tins, or one 24 count muffin tin, lining each muffin with the wrappers.
Place a heaping spoonful of the Sausage mixture in the wrappers, and top each with a generous helping of shredded cheese.
Bake at 400 for 15 - 20 minutes, or until the wonton wrappers begin to turn golden brown on the edges, and the cheese is melted and golden bubbly in color,
Remove from oven and serve immediately.
These are great garnished with jalapeno slices, diced tomatoes or even sour cream!