3/4 lb. lean ground beef
1/3 c. chopped onion
1 clove garlic, minced
1/4 c. canned green chili peppers, rinsed, seeded & chopped
3 tbsp. tomato paste
1/4 tsp. ground cumin
48 wonton skins (see recipe or 48 packaged wonton skins)
Cooking oil or shortening for deep-fat frying
Frozen avocado dip, thawed (optional)
Taco sauce (optional)

For filling, cook beef, chopped onion and minced garlic until meat is brown and onion is tender. Drain off fat. Stir in chopped chili peppers, tomato paste and ground cumin. Fill each wonton skin with some of the beef filling according to the directions.

Fry the wontons, a few at a time, in deep hot cooking oil or shortening (365 degrees) for 2 to 3 minutes or until golden brown. Use a slotted spoon or wire strainer to remove the wontons. Drain on paper toweling. Serve the wontons warm with avocado dip or taco sauce, if desired. Makes 48 appetizers.