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Miniature Tex-Mex Eggrolls




List of Ingredients



• 1/2 pound ground beef, lean
  
• 1/4 cup onion, chopped
  
• 2 tablespoons chopped green pepper
  
• 8 ounce refried beans
  
• 1/4 cup cheddar cheese, shredded
  
• 1 tablespoon catsup
  
• 1-1/2 teaspoons chili powder
  
• 1/4 teaspoon ground cumin
  
• 48 won-ton wrappers
  
• Cooking oil for deep frying
  
• Taco sauce
  






Instructions



1. For filling, in a large skillet cook ground beef, onion, and green pepper till meat is brown and vegetablesare tender. Drain off fat. Stir beans, cheese, catsup, chili powder and cumin into meat mixture.
   
   
2. Position a wonton skin with 1 point toward you. Spoon a generous teaspoon of filling across the center ofthe skin. Fold bottom point of skin over filling. Tuck point under filling. Fold side corners over forming anenvelope shape. Roll up skin toward remaining corner. Moisten point; press to seal. Repeat withremaining filling and skins.
   
   
3. Fry eggrolls, a few at a time, in deep hot fat (375 degrees) about 1 minutes on each side or till golden.Use a slotted spoon to remove egg rolls. Drain on paper towels. Serve warm with taco sauce. Makes48.