Thursday, December 11, 2008

Tex Mex Won Tons

These were also, just okay. I think it's a good concept but a little bland upon execution.

Tex-Mex Won Tons

½ lbs. ground beef
¼ c. chopped onion
2 Tbsp. chopped green pepper
½ of a 15-ounce can refried beans
¼ c. shredded cheddar cheese
1 Tbsp. catsup
1 ½ tsp. chili powder
¼ tsp. ground cumin
4 dozen won ton skins
Cooking oil or shortening for deep frying
Taco sauce

For filling: in a large skillet cook, ground beef, onion, and green pepper till meat is brown and vegetables are tender. Drain off fat. Stir beans, cheese, catsup, chili powder and cumin into meat mixture; mix well.
Place wonton skin with one point toward you. Spoon a generous teaspoon of meat mixture onto 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 wonton skins and filling.
Fry, a few at a time in deep hot fat (375˚) about 1 minute per side. Use a slotted spoon to remove won tons. Drain. Serve warm with taco sauce.

Yield: 48 won tons

These can be frozen. To reheat: loosely cover the appetizers and heat in a 350˚ oven for 10 to 12 minutes.

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