Katie Lee Biegel’s Crunchy Taco Bites | The Kitchen | Food Network

Katie stuffs wonton wrappers with seasoned ground beef, cream cheese and shredded cheddar for a super simple game-day appetizer!
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Crunchy Taco Bites
Level: Intermediate
Total: 1 hr 5 min
Active: 45 min
Yield: 36 taco bites


1/2 pound lean ground beef
1/4 cup grated onion
2 tablespoons plain breadcrumbs
2 tablespoons taco seasoning
1 large egg, plus 1 large egg white, lightly beaten
2 ounces cream cheese, at room temperature
1/4 cup shredded Cheddar
2 tablespoons chopped cilantro
Kosher salt and freshly ground black pepper
36 square wonton wrappers
4 cups canola oil
Chipotle Dipping Sauce, for serving, recipe follows

Chipotle Dipping Sauce:

1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon honey
2 chipotle chiles in adobo
Juice of 1/2 lime
Pinch of kosher salt


In a medium bowl, combine the beef, onions, breadcrumbs, taco seasoning, the whole egg, cream cheese, Cheddar, cilantro and some salt and pepper.

Line a baking sheet with parchment paper and set aside. Place the wonton wrappers on a dry work surface. Place 1 mounded teaspoon of the meat mixture in the middle of each wonton. Using a pastry brush, brush the wonton’s edges with the beaten egg white. Fold the wrapper to form a triangle and press to seal. Place the wontons on the prepared baking sheet. Cover with plastic wrap and refrigerate for 20 minutes.

Line a baking sheet with a wire rack. Preheat the oven to 200 degrees F. Heat the canola oil to 375 degrees F in a medium, heavy bottomed pot. Working in batches, fry the wontons until golden brown, 1 to 2 minutes per side. Drain onto a paper towel lined plate or baking sheet. Transfer to the baking sheet with the rack and hold in the warm oven while you fry the remaining wontons. Serve with Chipotle Dipping Sauce.

Chipotle Dipping Sauce:
Yield: about 1 cup

Combine the mayonnaise, sour cream, honey, chipotles, lime juice and pinch of salt in a food processor and blend until creamy and smooth. Transfer to a squeeze bottle, if you like, or a container and refrigerate until ready to serve.

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Katie Lee Biegel’s Crunchy Taco Bites | The Kitchen | Food Network