Prep 15 mins
Cook 1 hr 30 mins
This recipe appeared in the Arizona Republic newspaper.
- 1 lb ground beef
- 1⁄2 cup chopped onion
- 1 (15 ounce) can refried beans
- 2⁄3 cup shredded cheddar cheese
- 2 tablespoons picante sauce
- 1 teaspoon chili powder
- 1⁄4 teaspoon ground cumin
- 1 (1 lb) package wonton skins
- oil (for deep frying)
- Cook ground beef, onions in a large skillet until meat is brown and onion is tender.
- Drain off fat and transfer to a large mixing bowl.
- To the beef mixture, add the beans, cheese, picante sauce, chili powder and cumin and mix well.
- Refrigerate the mixture for 1 hour or until well chilled.
- Place won-ton skins with 1 point toward you.
- Spoon a slightly rounded teaspoon of the mixture onto the center of the skin.
- Fold bottom point over and tuck under filling.
- Fold side corners over, forming an envelope.
- Fold over top corner and moisten point with a drop of water to seal.
- Fry in deep hot fat (400 degrees) for about 2 minutes or until golden brown.
- Serve immediately with picante sauce for dipping.
- Left overs may be reheated in a 350 degree oven for 10 minutes.
Really great tasting and easy, too. I did not find it necessary to chill the mixture which saved time.
A great idea, but doesn't have enough flavour. I'd double (if not triple or quadruple) the spices and add a few dashes of hot sauce to the beef mixture for some extra kick, or maybe use packaged taco seasoning instead of the suggested spices. Would be better with aged cheddar, and 2/3 of a cup wasn't enough cheese for my tastes. Important to make sure ingredients are very well mixed. Overall, not a difficult recipe, but a bit time-consuming. I made mine ahead of time and refrigerated them, with good results. Best served fresh, as the juan tons get a bit soggy when re-heated.