Miniature Tex-Mex Eggrolls

1/2 pound ground beef, lean
1/4 cup onion, chopped
2 tablespoons chopped green pepper
8 oz. refried beans
1/4 cup cheddar cheese, shredded
1 tablespoon catsup
1-1/2 teaspoons chili powder
1/4 teaspoon ground cumin
48 won-ton wrappers
Cooking oil for deep frying
Taco sauce

For filling, in a large skillet cook ground beef, onion, and green pepper till meat is brown and vegetables
are tender. Drain off fat. Stir beans, cheese, catsup, chili powder and cumin into meat mixture.
Position a wonton skin with 1 point toward you. Spoon a generous teaspoon of filling across the center of
the skin. Fold bottom point of skin over filling. Tuck point under filling. Fold side corners over forming an
envelope shape. Roll up skin toward remaining corner. Moisten point; press to seal. Repeat with
remaining filling and skins.
Fry eggrolls, a few at a time, in deep hot fat (375 degrees) about 1 minutes on each side or till golden.
Use a slotted spoon to remove egg rolls. Drain on paper towels. Serve warm with taco sauce. Makes 48