South-of-the-Border Won Tons
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Ingredients
| 1/2 lb. | lean ground beef | | 1 | green onion, finely chopped | | 1/2 tsp. | salt | | 1/2 tsp. | chili powder | | 1/4 tsp. | garlic salt | | 1/2 cup | grated Monterey Jack cheese | | 2 tbsp. | chopped ripe olives | | 35 | won ton skins or | | wrappers | | Oil or | | shortening for frying |
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Instructions
In small skillet, break up beef with a fork. Cook with onion, salt, chili powder and garlic salt for several minutes. Stir in Monterey Jack cheese and olives. Cool slightly.
Place about 1 rounded tsp. filling in center of each won ton skin. Moisten edges of skin. Fold 2 opposite corners together, forming a triangle. Seal edges. Drop into hot oil or shortening in a fryer. Fry about 1 minute, until crisp and golden. Drain. Serve hot. Good plain or with guacamole sauce, if desired.
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