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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 36 |
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It's a mini taco! Spiced ground beef & cheese enclosed in a crunchy shell. Use whatever combination of meat & cheese you like. This is what I had on hand. Filling to wrapper ratio is not approximate. If you have extra of either just freeze for later use. Prep time includes refrigeration. Ingredients:
1 lb lean ground beef |
1 (1 1/4 ounce) packet taco seasoning |
1/2 cup chunky salsa |
green onion, finely chopped (optional) |
1/2-1 cup shredded low-fat mexican cheese blend |
wonton wrapper |
oil (for frying) |
Directions:
1. Brown ground beef & drain.
2. Add taco seasoning & salsa. Simmer for 5 minutes. Remove from heat & let cool. Refrigerate for 30 minutes (mixture is easier to work with after being refrigerated). Not necessary, but works for me.
3. Add shredded cheese & green onion. Mix well.
4. Lay out six wrappers at a time & keep the rest under a damp paper towel to prevent from drying out.
5. Fill each wrapper with about a tablespoon of filling (don't overstuff).
6. Dampen the edges of wrapper with water or egg wash. Fold over forming a triangle.
7. Push out any air and pinch edges to properly seal.
8. These may be frozen at this point. Lay on a tray in a single layer. Freeze. Then transfer to a freezer bag. When ready fry from frozen.
9. Heat oil in deep fryer or can shallow fry in skillet until golden brown and crisp.
10. Serve immediately with extra salsa & sour cream for dipping.
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