Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Southern Living June 2001

Gallery

Recipe Summary

Yield:
40 appetizer servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook first 3 ingredients in a large nonstick skillet, stirring until beef crumbles and is no longer pink. Drain and return beef mixture to skillet. Add 1/4 cup water and taco seasoning.

    Advertisement
  • Simmer 3 to 4 minutes or until liquid evaporates. Remove from heat, and stir in cheese.

  • Spoon 1 level tablespoon of mixture onto center of each won ton wrapper.

  • Moisten won ton wrapper edges with water. Bring corners together, pressing to seal.

  • Pour oil to a depth of 2 inches into a Dutch oven; heat to 365°. Fry filled won tons, in batches, 2 minutes on each side or until golden. Drain on wire racks over paper towels.

  • Note: Store uncooked appetizers in an airtight container in freezer up to 1 month. Fry, unthawed, in hot oil 2 1/2 minutes on each side or until golden.

Advertisement
Advertisement