Tex Mex Won Tons

Tex-Mex Won Tons

1/2 lb. hamburger

1/4 c. chopped onion

2 tbsp. chopped green peppers

cooking oil for deep frying

1/2 of a 15 oz. can refried beans

1/4 c. shredded cheddar cheese

1/4 tsp. ground cumin

taco sauce

4 doz. won ton skins (egg roll)

1 tbsp. catsup

1 1/2 tsp. chili powder

In a large skillet cook hamburger until browned and onion and green pepper until tender. Drain. Stir in beans, cheese, catsup, chili powder and cumin into meat mixture. Mix well.

Place a won ton skin with one point toward you. Spoon in a generous tsp. of meat mixture on center of skin.

Fold bottom point of skin over filling; tuck point under filling.

Fold side corners over, forming an envelope shape.

Roll up toward remaining corner; moisten point and press to seal.

Repeat with remaining won ton skins and filling.

Fry a few at a time in deep fat fryer (375 degrees) about a minute per side.

Use a slotted spoon to remove won tons. Drain.
Serve warm with taco sauce.

Makes 48

Freeze leftovers.

Reheat, covered loosely—-350 degrees for 10-12 minutes.

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