In a skillet, mix the chili seasoning mix, onion and green pepper with the beef and brown.
Drain off excess fat and remove 1 & 1/2 pounds of the meat. Freeze it to use at a later date.
Into the remaining 1/2 pound of meat, add the beans, cheese and ketchup. Mix throughly.
Place a won-ton wrapper with one point toward you. Spoon a teaspoon of the filling in the center of the wrapper.
Fold the wrapper over the filling and tuck the point under it. Fold the side corners in forming an envelope. Roll up wrapper toward the remaining corner. Moisten corner with water and press to seal. After doing a couple you'll get better at rolling them up.
Drop the eggrolls a few at a time into HOT (375 degree) cooking oil. Cook about a minute or just long enough to crisp the skin. DON'T over cook them, they can get greasy. You want them a light brown NOT a golden brown! Try the first few and adjust cooking time accordingly.
Drain on paper towels.
Serve warm with taco sauce or salsa.