MINI FRIED TACO PIZZA POCKETS

PREP TIME

30 mins

COOK TIME

20 mins

TOTAL TIME

50 mins

Author: Becky Hardin - The Cookie Rookie

Serves: 48

INGREDIENTS:

• 2 cups shredded Chihuahua cheese (or Mexican blend cheese)
• Canola Oil
• Sour Cream and Cilantro for dipping
• 1 pound ground beef or sirloin
• 1 package (1 ounce) Old El Paso Taco Seasoning
• 1 (10 ounce) can tomatoes, drained
• 1 package (48) wonton wrappers
• 
  

INSTRUCTIONS:

1. In a skillet, brown your meat, crumbling as it cooks.
2. Add the taco seasoning and tomatoes and stir to combine. Turn off heat and set aside.
3. To assemble wontons, spoon a small amount of beef mixture into the middle of each wonton. Sprinkle with cheese. Using a finger dipped in water, trace the outside of each wonton wrapper. Fold over the wrapper to conceal the filling and press firmly along the edges to seal the wonton. The water will act as "glue", so press firmly. Place finished wontons on a plate or cookie sheet.
4. Pour about 1½ - 2½ inches oil into a large pot or dutch oven. Heat on medium/high heat until the oil reaches 375F.
5. Working in batches or 3-5, place the filled wontons into the oil, turning as they fry. It took mine about 2-3 minutes to be fried to my liking. You want them browned on both sides but not charred.
6. Remove carefully from the oil and place on a paper towel to dry/drain.
7. Serve warm with sour cream and cilantro for dipping.
8. Enjoy!