1/2 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped green pepper
3/4 cup refried beans
1/4 cup (1 ounce) shredded Cheddar cheese
1 tablespoon catsup
1 1/2 teaspoons chili powder
4 dozen wonton skins
Vegetable oil
Commercial taco sauce
Combine beef, onion, and green pepper in a large skillet; cool until meat is browned, stirring to crumble meat. Drain off pan drippings; discard. Add beans, cheese, catsup, and chili powder; stir well.
Place 1 teaspoon beef mixture in center of each wonton skin. Fold top corner over filling, fold side corners over, then roll up jellyroll fashion. Moisten edges with water to seal.
Heat 1 1/2 inches oil to 375 in wok or large skillet. Place 6 wontons in hot oil and fry 30 seconds on each side or until golden brown; drain on paper towels. Repeat with remaining wontons. Serve with taco sauce. Yield: 4 dozen.
