Mexican Egg Rolls with Salsa

These appetizers contain ground beef, shredded potatoes and cheddar cheese. They're served with a blended salsa made of canned tomatoes.

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Ingredients:

• 1 lb ground beef
• 1 medium potato, shredded
• 1/2 cup onion, chopped
• 1 tsp garlic powder, or to taste
• 1 tbsp tomato paste
• 1/4 tsp cumin
• 8 oz shredded cheddar cheese
• 12 egg roll wrappers
• Oil for deep frying
• Salsa:
• 1 14 oz. can diced tomatoes
• 1/2 cup onion, cut up
• 1 clove garlic, halved
• 3 jalapenos, seeded and cut up
• Salt to taste

Method

In saucepan, brown ground beef with potato and onion. Cook until beef is done. Drain fat. Stir in garlic powder, tomato paste and cumin. Remove from heat and stir in cheese. Divide into 12 portions and fill each egg roll wrapper with meat mixture. Roll like you would a regular egg roll, moistening edges to seal. Fry until golden brown; drain on paper towels. Salsa: Place all ingredients in blender or food processor and blend until combined but still chunky. Serve as a dip for egg rolls.

Notes:

Number of servings: 6 or 12

Submitted By: krissycrocker
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