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{Recipe} : Beef & Corn Eggrolls

Ok, so I have to admit that I was really trying to make a version of Southwest Eggrolls that I found a couple of years ago, however, my homemade black beans did not turn out.  I think my crock pot is not working so well. So, I threw this recipe together last minute with the ingredients I already had.

beef and corn egg rolls

Beef & Corn Egg Rolls

Ingredients:
Wonton Wrappers
1 cup frozen corn
1 tomato diced
½ green bell pepper
¼ c purple onion
¼ c white sharp cheddar cheese
¼ C Monterrey Jack Cheese
1 tsp salt
1 tsp ground cumin
1 tsp chili powder
¼ – ½ cup ground beef, browned

Directions:
1.  Preheat oven to 425 degrees.  Season and brown ground beef.
2.  Mix corn, beef, tomato, bell pepper, onion, cheddar cheese, Monterrey jack cheese, salt, cumin, and chili powder in a bowl.
3.  Spoon into wonton wrappers and place onto cookie sheet and spray with olive oil.  To get the wrappers to close, wet the edge with a paper towel.
4.  Bake for 20 minutes.  Turning the eggrolls over halfway through.

Makes 8 eggrolls.

Just to be honest all the measurements are guesses because I completely made this up at the last minute.  For ground beef I used half of a leftover hamburger that we had grilled the night before.

However, despite my on the fly cooking, this was a simple meal that all the boys ate.  I served it with some homemade guacamole and sour cream for those who wanted it.

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