MINIATURE TEX-MEX EGGROLLS

I made two of these "egg rolls" per the instructions, then my husband & I decided they should be wonton shaped, and so they were. Both instructions follow, the eggrolls would take forever, I think. They remind us of those little, tiny tacos you used to get in the Mexican combination TV dinners!

1/2 lb ground beef, think I used very lean
1/4 cup chopped onion
2 Tablespoon chopped green pepper
8 oz. refried beans (didn't have them so mashed some canned,drained pintos)
1/4 cup shredded cheddar cheese
1 Tablespoon catsup
1 1/2 teaspoon chili powder
1/4 teaspoon ground cumin
48 wonton skins
Cooking oil for deep-fat frying
Taco sauce

Filling: In a large skillet cook beef, onion and green pepper till meat is brown and veggies are tender. Drain off fat. Stir beans, cheese, catsup, chili powder and cumin into meat mix. 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. Moisten point;press to seal. Repeat with remaining filling and skins. (This process does, indeed, make a mini eggroll/burrito shaped thing, if you have ANYTHING ELSE to do the same day as making these, follow the forming instructions on the wonton package
and save a lot of time. You will have wonton shaped things) However you shape them, fry, a few at a time, in deep hot oil (375 degrees), about 2 minutes or until golden. Remove with slotted spoon and drain on paper towels. Serve warm with taco sauce. Makes 48. May be frozen. Reheat in a 350 degree oven, loosely covered, for 10-12 min or till heated through.