Mini Fried Taco Pizza Pockets
Cheese, beef, tomatoes, and taco seasoning are stuffed in wonton wrappers and fried to make these dippable pizza pockets.
Servings: 8
Ingredients
- 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
Nutrition
Calories: 326kcal | Carbohydrates: 11g | Protein: 20g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 410mg | Potassium: 280mg | Fiber: 1g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 3.3mg | Calcium: 211mg | Iron: 3.9mg