ARIZONA JUAN TONS (WONTONS)
Make and share this Arizona Juan Tons (Wontons) recipe from Food.com.
Provided by James Craig
Categories Beans
Time 1h45m
Yield 72 juan tons, 18 serving(s)
Number Of Ingredients 9
Steps:
- Cook ground beef, onions in a large skillet until meat is brown and onion is tender.
- Drain off fat and transfer to a large mixing bowl.
- To the beef mixture, add the beans, cheese, picante sauce, chili powder and cumin and mix well.
- Refrigerate the mixture for 1 hour or until well chilled.
- Place won-ton skins with 1 point toward you.
- Spoon a slightly rounded teaspoon of the mixture onto the center of the skin.
- Fold bottom point over and tuck under filling.
- Fold side corners over, forming an envelope.
- Fold over top corner and moisten point with a drop of water to seal.
- Fry in deep hot fat (400 degrees) for about 2 minutes or until golden brown.
- Serve immediately with picante sauce for dipping.
- Left overs may be reheated in a 350 degree oven for 10 minutes.
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Abdullatif Muradi
[email protected]This is my favorite weeknight meal. It's quick and easy to make, and it's always a hit with my family. - Alice W.
Bilal Aslam
[email protected]I'm not sure what I did wrong, but my dish turned out way too salty. I think I may have added too much salt, or the cheese I used was too salty. - Mary J.
Shiva Neupane
[email protected]I had high hopes for this dish, but it was just OK. I think I may have added too much spice because it was a bit too spicy for my taste. - Lisa B.
Randy Garcia
[email protected]I've made this a few times now and it's consistently delicious. My friends and family love it when I make it for them. - Cindy H.
TheCoolestBreeze
[email protected]This was a disaster. I followed the recipe exactly but the dish was completely bland and dry. I would recommend trying a different recipe. - Jane D.
Shami Ngarambe Kevin
[email protected]This dish is a labor of love, but it's so worth the effort. The end result is a flavorful, juicy, and crispy dish that is a hit with everyone I serve it to. - Robert P.
Deisi Morales
[email protected]Healthy and fresh! I love that I can use seasonal vegetables to make this dish. The flavors blend nicely. - Emily P.
Auazi-
[email protected]I'm not much of a cook but this recipe was a success! It's simple enough for a novice like me but the dish turned out restaurant quality. - Ben L.
Siam Hosen
[email protected]Very authentic Mexican dish. Tastes homemade and just like my Abuelita used to make. Will definitely be making it again and again. - Isabella R.
Latoya White
[email protected]Not a huge fan of this dish. It's a bit too bland for my taste. Would have liked more flavor. - John B.
Moon Malik
[email protected]I've been making this for years. It's my go-to dish when I want to impress my guests. Always a hit! - Tony M.
Manana Bagratiani
[email protected]Not bad for a quick fix. The flavors are a bit too bold for my taste, but that's just a matter of preference. Might tweak the recipe a bit next time. - Maria S.
Khan Rasell
[email protected]This is my comfort food! It reminds me so much of my mom's cooking. I'll make this for my kids when they grow up. - Tom S.
Muhammad Asif Ghulam Hussain
[email protected]Easy weeknight meal that I can throw together quickly. My go-to recipe when I don't want to think too hard about what to cook. Always a crowd-pleaser in my house. - Jenny B.
Riz Ahamed
[email protected]Amazing! I was skeptical about the combination of ingredients but was pleasantly surprised. The dish was flavorful and juicy, with a crispy crust that held everything together. The highlight was the sweet-and-sour glaze that brought the dish together