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.
Don't overfill the wonton wrappers, they should fold over easily so that 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.