Save on Pinterest

Southwestern Appetizer Triangles

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
    about 7-1/2 dozen


  • 1 pound ground beef
  • 1 medium onion, chopped
  • Salt and pepper to taste
  • 1 can (16 ounces) refried beans
  • 1-1/2 cups 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


  • 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.
  • 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.
  • 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.
Nutrition Facts
1 appetizer: 65 calories, 4g fat (1g saturated fat), 6mg cholesterol, 91mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.

Recommended Video


Click stars to rate
Average Rating:
  • kmk1955
    Apr 29, 2016

    I made these to take to a southwestern-themed party. I must say, they were the first to go. I didn't find the wonton wrappers to be too bland or too light for the heavy filling. I served them with dipping options (salsa, guacamole and nacho cheese), but many thought they were great without the extra dressing.

  • Brenda2772
    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.

  • AngelaThorpe0905
    Aug 2, 2012

    No comment left

  • raseboyd
    Apr 22, 2011

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

  • lercher
    Apr 21, 2011

    No comment left

    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!

  • tinker159357
    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

  • zumbaldi
    Feb 11, 2010

    No comment left

  • grammie565
    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!!!!!!!!!!

  • prairieguy
    Feb 6, 2010

    I did a variation on the filling leaving out the jalapeno peppers as some guests have a problem with peppers of any kind, instead I mixed in hot and spicy taco seasoning, as an additional side to the Salsa I added Sour Cream.