Cheeseburger Wontons

Looking for something to make for supper tonight, I turned to Pinterest, again.  Have I mentioned I love that whole deal?!  I was perusing the recipes I've pinned and came upon Cheeseburger Soup, originally found here.  While I was getting carrots out of the fridge, I spied some wonton wrappers I bought a few days ago with no particular purpose for them.  I thought, hmm, I bet I could turn this into something interesting.  I followed the first part of the soup recipe for the most part.  This is what I did.

1/2 lb. ground beef
1 med. potato, finely chopped
1/2 c. finely chopped carrot
1/4-1/2 c. finely chopped onion
1 T. minced garlic
1 cube beef bouillon (1 tsp. granules)
1 c. water
1/2-3/4 c. Philadelphia Cooking Cream, Santa Fe Blend
1/2 c. sliced green olives
shredded Cheddar cheese
wonton wrappers
salsa
sour cream

Brown ground beef; drain.  Meanwhile, add potato, carrot, onion, garlic, bouillon and water to saucepan.  

Boil until veggies are tender, then drain.  Add ground beef, veggies, olives and cooking cream to food processor and process until completely mixed and forms a paste.  I had originally planned on just breaking the stuff up into smaller pieces but my food processor is small and old and doesn't offer a lot of options so it ended up a baby food-esque paste.  However, I think this worked out better for the situation.  This is what it looked like.  A bit unappealing, I'm afraid.

I inadvertently left the cheese out so I added it in at the end.  I think that accident worked out well, too.  On each wonton wrapper, sprinkle a little cheese.  

Then top with a tablespoon of meat filling.  I thought I would need to wet the edges but it turns out I just folded the corners up and they stuck to the filling then I smooshed in the corners that were poking out till they made neat little pockets like this.

Place them on an ungreased cookie sheet and bake at 350 degrees for 10 minutes or so, until wrappers are crispy and lightly browned on the corners.  The cheese will melt and kind of move up into the folds.  The amount of meat mixture I had made 28 wontons and there was about a spoonful left that I didn't stress too much about just snitching since the cookie sheet was full.

While they were baking, I mixed together some salsa and sour cream and after we had put a couple on our plates, I spooned some of that mixture on top to add a little moisture.  Here's the final product.

They were really good and I was pretty proud of myself for putting it all together. Donna said these were delicious and asked me to write the recipe down for her recipe box!  

***While these were super yummy, the next time I make them, I will make them as egg rolls or mini egg rolls using the wonton wrappers.  They look cute but they were really kinda of a pain to eat.  We ended up cutting them with forks but I had intended them to be finger foods.  Also, they were a little messy after the sauce was added.  I just think they'd be a lot easier in roll form.***