Crispy Nacho Egg Rolls (Print View)
Crispy egg rolls stuffed with beef, cheese, and crunchy Doritos for a zesty handheld treat.
# What You'll Need:
→ 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
# Directions:
01 -
In a large skillet over medium-high heat, cook ground beef, breaking it apart with a wooden spoon until no pink remains. Drain excess fat carefully.
02 -
Add diced yellow onion and chopped green bell pepper to the beef. Continue cooking for about 4 minutes, stirring often, until the vegetables are softened.
03 -
Sprinkle taco seasoning evenly over the beef and vegetables. Mix well to ensure full coverage and cook for an additional minute.
04 -
In a mixing bowl, blend warm nacho cheese sauce with diced tomatoes and green chilies until fully incorporated.
05 -
Place tortillas on a work surface. Spread a generous line of cheese and tomato mixture down the center of each, leaving space at the edges.
06 -
Layer the seasoned beef over the cheese mixture. Top with spoonfuls of sour cream, shredded lettuce, and a scattering of crushed nacho cheese Doritos.
07 -
Fold the sides of each tortilla toward the center, then tightly roll up from the bottom to enclose the filling.
08 -
Heat a clean skillet over medium heat. Place filled rolls seam-side down and cook, rotating, until all sides are golden and crisp.
09 -
Let cool briefly before slicing in half if desired. Serve immediately while hot and cheese is melted.
# Notes:
01 -
To achieve extra crispiness, be sure to heat the skillet thoroughly before toasting the rolls.