Crispy Nacho Egg Rolls (Print Version)
# Ingredients:
→ Protein & Base
01 -
1 pound lean ground beef
02 -
1 packet taco seasoning mix
03 -
4 large flour tortilla wraps
→ Vegetables & Aromatics
04 -
1/2 cup yellow onion, finely diced
05 -
1/2 cup green bell pepper, chopped
06 -
1 can diced tomatoes with green chilies
07 -
1 small handful iceberg lettuce, shredded
→ Cheese & Toppings
08 -
1 cup nacho cheese sauce, warmed
09 -
1/2 cup sour cream
10 -
1/2 cup nacho cheese Doritos, crushed
# Instructions:
01 -
In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a wooden spoon until browned throughout. Drain excess fat carefully.
02 -
Add the diced yellow onion and chopped green bell pepper to the beef. Cook for approximately 4 minutes, stirring often, until the vegetables are softened.
03 -
Sprinkle taco seasoning evenly over the beef and vegetables. Mix thoroughly to coat, and let cook for 1 additional minute.
04 -
In a mixing bowl, combine the warm nacho cheese sauce with the diced tomatoes and green chilies. Stir until fully blended.
05 -
Lay tortillas flat on a work surface. Spread a generous line of the cheese mixture down the center of each, leaving space at the edges.
06 -
Evenly layer the seasoned beef over the cheese. Top with small spoonfuls of sour cream, shredded lettuce, and a scattering of crushed Doritos.
07 -
Fold the sides in toward the center, then roll up each tortilla tightly from the bottom, ensuring the filling is secured within.
08 -
Heat a clean skillet over medium heat. Place the prepared rolls seam-side down and cook, turning occasionally, until all sides are golden and crisp.
09 -
Allow to cool briefly before slicing in half if desired. Serve immediately while hot and the cheese is melty.
# Notes:
01 -
Drain beef thoroughly to prevent soggy wraps.
02 -
Do not overfill tortillas to avoid tearing or bursting during cooking.
03 -
Rolls can be assembled ahead and refrigerated until ready to cook.