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These are tasty appetizers. If I'm planning on serving them to company, I make them ahead, freeze them and then re-heat them.
- Filling: In a large skillet, cook ground beef, onion and green pepper until meat is browned and vegetables are tender.
- Drain off fat.
- Stir beans, cheese, ketchup, chile powder and cumin into meat mixture and mix well.
- Place a won-ton skin with 1 point towards you, spoon a generous teaspoon of meat mixture onto center of skin, fold bottom point over filling and tuck point under filling.
- Fold side corners over filling, forming an envelope shape.
- Roll up remaining corner, moisten point with water and seal.
- Fry in hot oil (375°) about 1 minute per side.
- Drain, serve warm with salsa.
- These can also be frozen after cooking.
- Re-heat at 350° for 10-12 minutes.
Because this filling mixture was so easy to make and has a great texture for filling wontons, I'm giving it a 5-star. The refried beans held the filling together very well. However, I did increase the seasonings, as I thought the taste was a little bland. I increased cumin to 1 tsp. and added 1/4 tsp. cayenne pepper, which made the filling delicious, but not hot! I made these and froze to have during the Holidays. I especially like being able to cook, freeze, and reheat when needed. A good freezer appetizer which I'll probably serve with a salsa dor dipping. Update: After I made these, I fried a few to test them before freezing. They were so good we ate them ALL as a snack-supper, so none of them made it to the freezer. I'll be making this again for the freezer during the holidays.
I made a few changes to use what I had on hand: Heinz Spicy Ketchup (has Tabasco in it), Southwestern Seasoning from Pampered Chef, Tex-Mex cheese and sweet red bell pepper. Yum!
FAB-U-LOUS! I made these for a mexican themed party and they were a GREAT success! They do take a bit of work assembling, but are well worth it in the end. I added some minced garlic and a can of fresh sweet corn (drained of course) to the mix - that added a nice little extra crunch to the mix. :) Thank you for posting this recipe!