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Picadillo Wontons

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 8


  • 1 lb ground beef
  • 1 tbs olive oil extra virgin
  • 2 cloves garlic
  • 2 tsp salt
  • 1/2 onion chopped
  • 1/2 bell pepper chopped
  • 2 cups medium size Russet Potatoes peeled and chopped
  • 4 oz broth beef
  • 3 tbsp tomato paste
  • 1/4 tsp black pepper
  • 1 tsp cumin
  • 2 tbs sliced olives diced
  • 1-2 dahes dried oregano
  • 1/2 cup frozen peas
  • 1 package egg roll wrappers
  • oil for frying


  • Heat a large skillet over medium heat, add ground beef. Cook over medium heat while breaking up the meat. Cook until mostly browned, drain grease and return to heat.
  • Add in olive oil, diced onion, bell pepper (red or green) and potatoes. Continue to cook over medium heat until onion and peppers are softened. Add garlic and cook an additional 30 seconds.
  • Add tomato paste and beef broth. Add in seasonings: salt, pepper, cumin and oregano. Stir to combine.
  • Bring mixture to a simmer, cover and let cook for 10 minutes. Add sliced olives and frozen peas.
  • Remove lid, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are softened and most of the liquid is gone.
  • Place wonton wrappers on dry, clean surface and place 1-2 teaspoons of filling in the center of each square.
  • Moisten edges of wrapper with water and pinch the four corners in to make a wonton pillow. Pressing the corners together to seal.
  • Fry in 350 degree oil for 1-2 minutes or until golden brown. Drain on paper towel.