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Southwestern Appetizer Triangles Recipe
Southwestern Appetizer Triangles Recipe photo by Taste of Home

Southwestern Appetizer Triangles Recipe

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A nifty cross between egg rolls and tacos, these triangles are fun to serve, especially at the holidays. My mom created the recipe years ago, much to the delight of my family. Since I began making them, my husband insists we have them on Sundays during football season as well as for holiday celebrations. —Sheila Pope, Preston, Idaho
TOTAL TIME: Prep: 25 min. + cooling Cook: 40 min.
MAKES:30 servings
TOTAL TIME: Prep: 25 min. + cooling Cook: 40 min.
MAKES: 30 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • Salt and pepper to taste
  • 1 can (16 ounces) refried beans
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup salsa
  • 1 can (4 ounces) diced jalapeno peppers, drained
  • 2 packages (12 ounces each) wonton wrappers
  • Oil for deep frying
  • Additional salsa


  1. In a large skillet over medium heat, cook the beef, onion, salt and pepper until meat is no longer pink; drain. Add the beans, cheese, salsa and jalapenos. Cook and stir over low heat until the cheese is melted. Remove from the heat; cool for 10 minutes.
  2. Place a teaspoonful of beef mixture in the center of one wonton wrapper. Moisten edges with water. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold wonton in half, forming a triangle; press edges to seal. Repeat.
  3. In an electric skillet or deep fryer, heat oil to 375°. Fry wontons, a few at a time, for 2-3 minutes or until golden brown. Drain on paper towels. Serve warm with additional salsa. Yield: about 7-1/2 dozen.
Originally published as Southwestern Appetizer Triangles in Country Woman Christmas Annual 2001, p21

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Jan. 1, 2013

"It seemed to be missing something; we added 2 TB of taco seasoning. Also, I didn't have wonton wrappers. Egg Roll wraps worked but weren't as crispy as the original."

Reviewed Apr. 22, 2011

"A little time involved but well worth it. I am going to make some up and freeze."

Reviewed May. 21, 2010

"I gave this a three, because I felt that the weight of the heavy filling over-powered the delicate wonton wrap. I redid this recipe using regular pie dough and the canned biscuit dough, I just fried them a little longer at 350 degrees. The flavour and meatiness of the alternative dough was able to hold up the the heavy filling. But a great idea! Filling very flavorfull!"

Reviewed Apr. 12, 2010

"The filling was delicious! I left out the refried beans and replaced the jalepenos with green chilis. The wonton wrappers were too greasy for me. I will definitely make the filling again for nachos or enchiladas"

Reviewed Feb. 8, 2010

"The filling is fantastic, but the wrapper doesn't have enough substance or flavor. So, I will try it with a flour tortilla-mini burrito? We had filling left over which I made into burritos. Nummy!!!!!!!!!!"

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