Tex-Mex Won Tons
1/2 lb. hamburger
1/4 c. chopped onion
2 tbsp. chopped green peppers
cooking oil for deep frying
1/2 of a 15 oz. can refried beans
1/4 c. shredded cheddar cheese
1/4 tsp. ground cumin
4 doz. won ton skins (egg roll)
1 tbsp. catsup
1 1/2 tsp. chili powder
In a large skillet cook hamburger until browned and onion and green pepper until tender. Drain. Stir in beans, cheese, catsup, chili powder and cumin into meat mixture. Mix well.
Place a won ton skin with one point toward you. Spoon in a generous tsp. of meat mixture on center of skin.
Fold bottom point of skin over filling; tuck point under filling.
Fold side corners over, forming an envelope shape.
Roll up toward remaining corner; moisten point and press to seal.
Repeat with remaining won ton skins and filling.
Fry a few at a time in deep fat fryer (375 degrees) about a minute per side.
Use a slotted spoon to remove won tons. Drain.
Serve warm with taco sauce.
Reheat, covered loosely—-350 degrees for 10-12 minutes.