Saturday, January 25, 2014

Tex-Mex Wontons

Tex-Mex Wontons
1/2 lb ground beef
1/4 c chopped onion
1/2 of a 15 oz can refried beans
1/2 packet taco seasoning
4 dozen wonton skins

In a large skillet, cook ground beef and onion until meat is brown.  Drain off fat.  Stir in taco seasoning and beans.  Mix well.  Place a wonton skin with one point toward you.  Spoon a teaspoon of meat mixture onto center of skin.  Fold bottom point of skin over filling; tuck point under filling.  Fold corners over, forming an envelope shape.  Roll up toward remaining corner; moisten point with a little water so it sticks, press and seal.  Repeat with remaining wonton skins and filling.  Fry a few at a time in deep hot oil.  About 1 minute per side.  Drain, serve with sour cream, salsa, or guacamole. Makes 48

This recipe originally came from my Aunt Jill.  She is my mom's sister and an amazing cook as well.  I adjusted it a little to fit the ingredients I had on hand and also to make them dairy free for my little girl.  If you want to make them her way you can add 2 TBSP chopped green pepper, and 1/4 c shredded cheddar cheese to the filling mixture.  These little wontons were perfect for snacking and as a meal.  We made them a meal by siding them with rice. 

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