Taco Wontons are crispy wonton triangles filled with taco seasoned ground beef and Mexican cheese. Dip them in Tex-Mex mayonnaise for a fantastic Mexican appetizer.
These Taco Wontons are also a great gameday snack.
How To Make Taco Wontons
The filling is so simple to make. Cook a pound of lean ground beef with some diced onion and green bell pepper in a nonstick skillet. Add a packet of taco seasoning and 1/4 cup of water and simmer until thickened. Stir in 1 cup of shredded Mexican cheese.
Next, you’ll spoon about 1 tablespoon of filling on a wonton wrapper. Moisten the edges with water so they will stick together. Fold the wonton to make a triangle shape. Work with just 1 wonton at a time and keep them covered with a dry paper towel. They dry out fast.
Fry them until golden in vegetable oil that has been heated to 360 degrees.
The sauce is a magical combination of mayonnaise, ketchup, lime juice, milk, Worcestershire sauce, and seasonings. It can be made a day in advance to save you time.
The ground beef mixture can also be made a day in advance.
More Mexican Appetizers
- Crawfish Queso
- Spicy Beef Quesadillas
- Mini Taco Bites
- Black Bean and Corn Stuffed Jalapenos
- Taco Ring
- BBQ Chicken Taquitos
Taco Wontons
Ingredients
Tex-Mex Mayonnaise
- 1 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons lime juice
- 2 tablespoons milk
- 2 teaspoons chili powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Wontons
- 1 pound lean ground beef
- 1/2 medium yellow onion,, diced
- 1/2 green bell pepper,, diced
- 1 packet taco seasoning
- 1 cup shredded Mexican cheese
- 40 wonton wrappers
- vegetable oil
Instructions
- To make Tex-Mex Mayonnaise, stir together all ingredients in a bowl and refrigerate at least 1 hour.
- Cook ground beef, onion, and green pepper in a large nonstick skillet. Crumble beef as it cooks.
- When beef is no longer pink, drain off any grease and add 1/4 cup water and taco seasoning. Simmer for 2 to 3 minutes. Remove from heat and stir in cheese.
- Keep wonton wrappers covered with a damp paper towel so that they do not dry out. Spoon 1 tablespoon of mixture in the middle of a wonton wrapped. Moisten edges of wonton wrapper with water. Fold over to make a triangle shape and press to seal edges. Repeat with remaining wrappers, keeping the already formed ones covered with a damp paper towel.
- Pour 2 inches of oil in a Dutch oven and heat to 360 degrees. Working in batches, fry wontons for about 2 minutes on each side or until golden. Drain on wire racks or a paper towel-lined plate.
- Serve with sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
I have made these several times and they’re amazing! The only thing that I fo different is I cook them in the air fryer instead. They’re so good and the sauce is freaking delicious!
How long and at what temp did you do them in the air fryer? I would prefer to do mine that way, but I’m new to the air fryer scene. 🙂
suggustions for baking in the oven?
Very tasty
The name and concept of “taco” is about a tortilla made of corn or flour that wraps any ingredients on it. Not the ground beef. that by the way, is wrongly used since the Tex-mex culture stole the terminology and applied it to dishes far away of a real Taco, in this case the right name for this preparation could be ground beef wontons Tex-mex style.
Serge, you are nitpicking. Who really cares what Christin decided to call the recipe. It’s about the recipe and how it tastes. I think it’s a great name. Self explanatory. You know what you’re going to get. Great job Christin!
Can they be made ahead and frozen for a party.
This is a copy of Indian samosas we are making them for centuries