Recipe by Hey Jude
These are tasty appetizers. If I'm planning on serving them to company, I make them ahead, freeze them and then re-heat them.
Top Review by BeachGirl
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.
- 1⁄2 lb ground beef
- 1⁄4 cup chopped onion
- 2 tablespoons chopped green peppers
- 7 1⁄2 ounces cans refried beans
- 1⁄4 cup shredded cheddar cheese
- 1 tablespoon ketchup
- 1 1⁄2 teaspoons chili powder
- 1⁄4 teaspoon ground cumin
- 4 dozen square wonton skins
- oil (for frying)
Directions See How It's Made
- 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.