Preheat oven to 375°F. Coat a 12-cup muffin tin with nonstick cooking spray and set aside. Heat a large non-stick skillet over medium heat. Add the beef, onions, ½ teaspoon salt, and ¼ teaspoon pepper. Crumble the meat and saute the mixture for about 10 minutes or until the beef is cooked through, drain excess liquid from the pan. Add the garlic and stir constantly for 30 seconds. Add the tomatoes, chili pepper flakes and 2 teaspoons oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside. In a medium-sized bowl, combine the ricotta, remaining salt, pepper, oregano, and the basil. Stir to mix well. Set aside. Place 1 wonton wrapper into each of the 12 muffin tins, pressing firmly in the bottom and up the sides. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the beef and tomato sauce mixture, spoon it evenly over each of the ricotta filled cups. Sprinkle with mozzarella. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process ending with olives and shredded mozzarella on top as garnish. Bake for 10 minutes, or until the cheese has melted. Makes 12 servings.
Approximate Nutrient Analysis per serving:
210 calories, 11 g fat, 5 g saturated fat, 45 mg cholesterol, 600 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g sugar, 14 g protein