| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Tex-Mex | Appetizer, Mm-posted | 48 | Pieces |
INGREDIENTS
| 1/2 | lb | Ground beef |
| 1/4 | c | Chopped onion |
| 2 | T | Chopped green pepper |
| 8 | oz | Refried beans |
| 1/4 | c | Shredded cheddar cheese |
| 1 | T | Catsup |
| 1 1/2 | t | Chili powder |
| 1/4 | t | Ground cumin |
| 48 | Wonton skins | |
| Cooking oil for deep-fat | ||
| Frying | ||
| Taco sauce |
INSTRUCTIONS
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. Position a wonton skin with 1 point toward you. Spoon a generous teaspoon of filling across the center of the skin. Fold bottom point of skin over filling. Tuck point under filling. Fold side corners over. Moisten point; press to seal. Repeat with remaining filling and skins. Fry egg rolls, a few at a time, in deep hot oil (375^) about 1 minute on each side or until golden. Use a slotted spoon to remove egg rolls. Drain on paper towels, Serve warm with taco sauce. Makes 48. May be frozen and placed in a 350 degree F. oven, loosely covered for 10 to 12 minutes or till heated through. Source: Better Homes & Gardens Recipes from Prizewinning Cooks From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V3 #196 Date: Sat, 13 Jul 1996 11:26:54 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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