Mini Fried Taco Pizza Pockets…such a fun and simple party appetizer or after school snack. ADDICTING! Taco stuffed pizza pockets…what could be better?
With my three favorite holidays RAPIDLY approaching, it’s time to think about PARTY APPETIZERS. There will be parties to attend, family to entertain, and friends to feed. We all know how much eating happens over the next month and a half, and I’m here to help make that eating delicious and EASY. Party appetizers just happen to be my favorite food group, and these Mini Fried Taco Pizza Pockets are my new obsession. I cannot tell you how much I have loved working with Old El Paso this year. Their products are second to none when creating Mexican food, and they’re also SO fun to use when trying to think outside the box. For these Fried Taco Pizza Pockets I used their Classic Taco Seasoning. It’s my favorite in SO many recipes. It makes cooking easy and fun, and I just love that. You can find out more about it and where to buy HERE. You can find my other Old El Paso recipes by clicking HERE. It’s a joy to get creative in the kitchen with such awesome products! I found an awesome recipe for Pizza Rolls on Back To Her Roots and thought…these might be DELICIOUS with taco stuffing and of course fried instead of baked. BECAUSE IT’S PARTY APPETIZER SEASON! The original recipe that sparked my imagination looks like the bomb, you can find it HERE. I kept these super simple with just browned meat, tomatoes, and cheese. It would also be delish to spice things up a bit by adding green chilis, or jalapeños. The spicier the better if you ask me! Are you guys ready for Party Appetizer Season??? I know I am. Stay tuned for more…you know I will be adding lots of choices for ways to eat my favorite food group!
Thrill your taste buds with these Mini Fried Taco Pizza Pockets!
Enjoy enjoy enjoy!
30 minPrep Time
20 minCook Time
50 minTotal Time
- 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
- 2 cups shredded Chihuahua cheese (or Mexican blend cheese)
- Canola Oil
- Sour Cream and Cilantro for dipping
- In a skillet, brown your meat, crumbling as it cooks.
- Add the taco seasoning and tomatoes and stir to combine. Turn off heat and set aside.
- 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.
- Pour about 1 1/2 - 2 1/2 inches oil into a large pot or dutch oven. Heat on medium/high heat until the oil reaches 375F.
- 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.
- Remove carefully from the oil and place on a paper towel to dry/drain.
- Serve warm with sour cream and cilantro for dipping.
This post has been sponsored by Old El Paso. All opinions are 100% mine. Thank you SO much for supporting the brands that help support The Cookie Rookie!