Mini Fried Taco Pizza Pockets

By Becky Hardin

Updated Jul 29, 2025

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I love making these Mini Fried Taco Pizza Pockets. They’re such a fun, easy win for party apps or after-school snacks. All those delicious taco flavors wrapped up in a bite-sized pocket make them completely irresistible.

Easy Mini Fried Taco Pizza Pockets

These Mini Fried Taco Pizza Pockets are my answer to keeping the holidays simple. With just a handful of ingredients and a few minutes of prep, they turn out absolutely delicious. Party appetizers just happen to be my favorite food group, so I could eat these all day long!

I think they’re absolutely delicious and just fancy enough to serve at any holiday party, but still easy and fun enough to hand out as an after-school snack. The perfect little bite, no matter the occasion!

Wonton wrappers are the perfect pockets to fill with your favorite filling. They fry up crisp and golden and are the hit of any party! Be sure to try my homemade wonton chips too!

Tips for Beginners

• Don’t overfill the wonton wrappers, they should fold over easily so the filling doesn’t escape.
• Add enough oil to your pot to fully cover the taco pizza pockets, otherwise they can stick to the bottom of the pan.
• Make sure your oil is hot before frying. Cook in batches so that the temperature of the oil doesn’t drop.

Recipe Card

Mini Fried Taco Pizza Pockets

4.34 from 3 votes

Prep: 30 minutes mins

Cook: 20 minutes mins

Total: 50 minutes mins

Servings: 8

Author: Becky Hardin

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Cheese, beef, tomatoes, and taco seasoning are stuffed in wonton wrappers and fried to make these dippable pizza pockets.

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Ingredients 

1x2x3x

• ▢ 1 lb. ground beef or sirloin
• ▢ 1 packet Old El Paso taco seasoning 1 oz.
• ▢ 1 10 oz. can tomatoes drained
• ▢ 48 wonton wrappers
• ▢ 2 cups shredded Chihuahua cheese or Mexican blend cheese
• ▢ canola oil
• ▢ sour cream and cilantro for dipping

Instructions 

• In a skillet, brown your meat, crumbling as it cooks.
  1 lb. ground beef or sirloin
• Add the taco seasoning and tomatoes and stir to combine. Turn off heat and set aside.
  1 packet Old El Paso taco seasoning, 1 10 oz. can tomatoes
• 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.
  48 wonton wrappers, 2 cups shredded Chihuahua cheese
• Pour about 1½ – 2½ inches oil into a large pot or Dutch oven. Heat on medium/high heat until the oil reaches 375°F.
  canola oil
• Working in batches of 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.
• Remove carefully from the oil and place on a paper towel to dry/drain.
• Serve warm with sour cream and cilantro for dipping. Enjoy!
  sour cream and cilantro for dipping

Calories: 326kcalCarbohydrates: 11gProtein: 20gFat: 21gSaturated Fat: 9gCholesterol: 78mgSodium: 410mgPotassium: 280mgFiber: 1gSugar: 2gVitamin A: 260IUVitamin C: 3.3mgCalcium: 211mgIron: 3.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Fried Taco Pizza Pockets Step by Step

Cook the meat: In a skillet, brown 1 lb. of meat, crumbling as it cooks. Add 1 package taco seasoning and a 10 oz. can of tomatoes, drained, and stir to combine. Turn off the heat and set aside.

Assemble: 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.

Heat the oil: Pour about 1½ – 2½ inches oil into a large pot or Dutch oven. Heat on medium/high heat until the oil reaches 375°F.

Fry: Working in batches of 3-5, place the filled wontons into the oil, turning as they fry. It took mine about 2-3 minutes. You want them browned on both sides but not charred.

Drain: Remove carefully from the oil and place on a paper towel to dry/drain.

Serve: Serve warm with sour cream and cilantro for dipping. Enjoy!

How to fold wonton wrappers

Wonton wrappers are a fun and simple appetizer and you can use them in a million ways. For these mini fried taco pizza pockets, simply place a bit of filling on each square, then fold into a triangle, and fry. Easy peasy!

How to Store

These are best served as soon as they are cooked so that the wontons are nice and crispy. You can fill and fold them a few hours ahead of time so you just have to fry and serve.

If you do have leftovers, they will keep well for a day or two in the fridge, and should be reheated quickly at a high temperature in the oven so that they get crispy again.

Serving Suggestions

When I prepare these for game day or a family gathering, I’ll often make a batch of chicken wings. Then I’ll add spicy jalapeño poppers. The creamy, cheesy filling with that fiery bite adds a fun pop of heat. To round it all out, I throw in some potato wedges, seasoned and roasted until golden and crisp. Together, it’s the kind of snack lineup that disappears fast!

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