Ww 5 Points Mexican Beef And Cheese Wontons With Salsa Food

WW 5 POINTS - MEXICAN BEEF AND CHEESE WONTONS WITH SALSA

Steps:

• Preheat oven to 350ºF.
• Coat a large baking sheet with cooking spray.
• Heat oil in a small skillet over medium-high heat.
• Add beef and cook until meat is browned, breaking up meat as it cooks, about 5 minutes.
• Drain meat.
• Add cheese, chilies, chili powder and cumin and cook until cheese melts, stirring frequently, about 1 minute.
• Place wonton wrappers on a flat surface. Drop meat mixture by teaspoonfuls onto center of each wrapper.
• Moisten edges of wrapper with wet fingers, fold over to cover filling, press down firmly to seal and then gently twist ends to form a "firecracker" shape.
• Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
• Bake until wontons are golden brown, about 15 minutes.
• Serve with prepared salsa.
• 5 Points Yields 5 wontons and 2 tablespoons of salsa per serving.

WW 5 POINTS - FAJITA SALAD WITH SALSA VINAIGRETTE

Steps:

• To make the vinaigrette: puree salsa, onion, cilantro, lime juice, vinegar, mustard, and salt in blender.
• Transfer to a bowl and set aside.
• Sprinkle both side of chicken with cajn seasoning.
• Heat medium skillet over med-high heat.
• Add oil, then add chicken and cook until lightly browned and just cooked through, about 4 minute on each side.
• Transfer the chicken to cutting board.
• Let stand 5 min, then slice into 1/2-inch thick strips.
• Place the salad greens and bell peppers in a large bowl.
• Top with the chicken strips, tomato, and avocado.
• Serve with salsa vinaigrette.
• 5 POints for 1-1/2 cups salad with 1/3 cup vinaigrette.

CABBAGE BEEF CASSEROLE (WW 5 POINTS)

Steps:

• Brown meat and onion and season to taste.
• Put cabbage in greased 9x13 pan. Sprinkle rice over cabbage. Sprinkle meat and onion over cabbage.
• Mix tomato sauce, bouillon, Worcestershire, sugar, dill and water. Pour over cabbage mixture.
• Bake, covered at 350F for 1 1/2 hours.
• Remove from oven and sprinkle cheese over top. Let sit until cheese is melted.

MEXICAN WONTONS

Steps:

• Place 1 to 2 teaspoons of shredded cheese into the center of each wonton skin. Fold the top and bottom corners in toward each other and roll it up like a little egg roll. You will have to seal the wonton with a little water where the ends meet.
• Heat oil in a deep pot to 365 degrees F (180 degrees C). Fry the wontons two or three at a time. Drain on paper towels. Serve immediately.

GARLICKY CREAM CHEESE WONTONS

Steps:

• Take cold cream cheese and mix with garlic to incorporate.
• Place in fridge and chill for 15 minutes (I found using cold cream cheese makes them easier to fill).
• Place 1 tsp filling in each wonton wrapper.
• Wet each square edge with the egg wash.
• Fold into triangles.
• Make sure to get all the air out when sealing or they will puff up to much in the hot oil.
• Freeze or fry in 450°F oil 6 at a time til golden brown.
• Serve with various dipping sauces.

MEXICAN BEEF CASSEROLE

Steps:

• Brown meat with garlic, cumin and basil.
• Add rotel, beans, and corn.
• Simmer a few minutes.
• Spread a layer of chips in a casserole dish.
• Layer 1/2 meat mixture.
• Cube or slice velvetta over the meat mixture.
• Layer more chips & meat mixture.
• Top with cheddar cheese.
• Bake at 375 until cheese melts and bubbles.
• Serve with sour cream.

MEXICAN VEGETABLE SALSA

Steps:

• Mix all the ingredients except lime juice and salt, pour th lime juice over the veggies, salt to taste and serve immediately.