1/2 lb. ground beef
1/4 c. onion, chopped
2 tbsp. green pepper, chopped
3/4 c. refried beans
1/4 c. (1 oz.) Cheddar cheese, shredded
1 tbsp. catsup
1 1/2 tsp. chili powder
4 doz. wonton skins
Vegetable oil
Commercial taco sauce

Combine beef, onion and green pepper in a large skillet; cook until meat is browned, stirring to crumble meat. Drain off pan drippings; discard. Add beans, cheese, catsup, and chili powder; stir well. Place 1 teaspoon beef mixture in center of each wonton skin. Fold top corner over filling, fold side corners over, then roll up jellyroll fashion. Moisten edges with water to seal. Heat 1 1/2 inches of oil to 375 degrees in wok or large skillet. Place 6 wontons in hot oil, an fry 30 seconds on each side or until golden brown; drain on paper towels. Repeat with remaining wontons. Serve with taco sauce. Yield: 4 dozen.