Beef Southwestern Wontons

Brandi Kirkpatrick


My Food Production students and I created this little treat. We served them at my mother's retirement party, because she loved her sample she got when we first produced them.
They are a fun twist on finger food and very adaptable.

pinch tips: How to Peel Tomatoes



12 servings


20 Min


10 Min


Pan Fry


1 package wonton wrappers
½ lb lean ground beef
½ package taco seasoning mix
¼ onion, minced
¼ green bell pepper, minced
½ small can mexi-corn, drained
½ (4oz) can diced green chilies, drained or jalapenos if you want more spice
1 cup shredded pepperjack cheese
2 cups oil for frying, or as needed
salsa, optional

Directions Step-By-Step

Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and grain off grease. Add taco seasoning, green pepper, and onion; cook according to package directions (add water). Add Mexi-corn and green chilies, heat through. Set aside.
Heat 1 inch of oil in a large skillet.
Lay out one wonton wrapper at a time, place about one (good sized) teaspoon of ground beef mixture. Top with a small amount of shredded cheese.
Sealing Wontons: Wet the edges of the wonton with water, pull the opposite corners up and press together. Pull the remaining two sides up and seal with the sides already up. Pinch closed.
Fry in hot oil until golden brown, about 5 minutes. Remove from oil to drain on paper towels. Serve hot and fresh with salsa.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Southwestern