So the husband and I have been on a huge Mexican food kick lately.
I am normally a total Mexican food snob – I don’t like the “hole in the wall” type places – but lately I’ve learned, some of them tend to have the best food and are incredibly and deliciously authentic. Previously it was hard for me to determine authentic since all I ordered were quesadillas and cheese dip!
I also think our two amazing trips to Mexico (one being our honeymoon) probably expanded my horizons quite a bit! I’m still not a huge fan of the rice or beans though – and I am actually quite disgusted by re-fried beans.
However, the spices used in Mexican food and fresh avocados have definitely been game changers. And being introduced to chorizo. And obviously, melted cheese.
Also, throw in an ice-cold cerveza or margarita and I am one happy lady!
So for Cinco de Mayo, I knew we were going out later for Mexican – but I wanted to make something “light” for lunch that was also festive. Enter Taco Won Tons. I made them for lunch, but it was more testing out an “appetizer” – and I could totally see this one being a hit during the summer! A little spicy, pretty substantial, and goes great with a Corona or well, anything involving tequila. (I know, what doesn’t – right?)
The best part? These are 1 WW point per item. You. Are. Welcome.
Taco Won Tons (Meal – serves 2; Appetizer – serves 4-6 or more if doubled)
4 oz. extra lean ground beef (I used 94% lean)
2 Tbsp. yellow onion, chopped
1 Tbsp. green bell pepper, chopped
3 3/4 oz. fat-free refried beans
2 Tbsp. shredded fat-free cheddar
1/2 Tbsp. ketchup
3/4 tsp. chili powder
3/4 tsp. taco seasoning
1/4 tsp. ground cumin
1/2 tsp. hot sauce (optional – we didn’t use but put a few dashes on top of won tons)
12-16 won ton wrappers
1/2 cup taco sauce
Preheat oven to 375.
In a medium skillet, brown ground beef with onions and bell pepper.
Once beef is cooked through, scoop into a medium bowl. Add cumin, chili powder and taco seasoning.
Add your cheese, refried beans, ketchup and hot sauce. Mix until everything is incorporated.
Now, take your won tons and place one on a plate. Spoon about 1/2-3/4 Tbsp. in the center of each wrapper. Dip a pastry brush in water and spread a light amount over the edges of half the wrapper.
Fold “dry” half over on top of “wet” half and press together. Using the tip of a fork, press into the edges to “crimp” and ensure a good seal. (It also looks pretty!)
Repeat with all of mixture and add to baking sheet. Spray with cooking spray and bake 5-7 minutes on one side. Flip and bake another 5 minutes until edges are lightly browned and won tons are crisp.
Serve with taco sauce for dipping – and devour!
So I’ve had these for lunch, and now I want to make them as an appetizer. First, I’d probably have to have a party though. Surely I can come up with a reason…
I hope you take requests, bc I have one. Could you make a “slimmed down” version of crab rangoons? Kevin always gives me crap for looking at your blog and never making anything, but i would definatly make those!! Thanks!
Absolutely, I have a recipe somewhere for lightened up crab rangoons so I’ll break it out and hopefully post it soon!
Thanks for reading and for the request!