Nacho Egg Rolls fold seasoned beef, vegetables, nacho cheese, tomatoes with green chilies, sour cream, lettuce, and crushed Doritos into four large flour tortillas. Skillet browning turns the outside crisp while keeping every familiar nacho component together.
The recipe makes 4 large rolls in 35 minutes, with 15 minutes of preparation and 20 minutes of cooking. Drain the beef, keep the filling centered, roll tightly, and brown the seam first so the tortillas stay closed.
Nacho Egg Roll Ingredients
Use 1 pound lean ground beef, 1 packet taco seasoning, 4 large flour tortilla wraps, ½ cup finely diced yellow onion, and ½ cup chopped green bell pepper. The cheese base combines 1 cup warm nacho cheese sauce with one can diced tomatoes with green chilies.
Finish the filling with ½ cup sour cream, ½ cup nacho-cheese Doritos crushed into bits, and a small handful shredded crisp iceberg lettuce. Divide every mixture evenly to preserve the four-roll yield.
If you enjoy this recipe, you may also like Garlic Bread Grilled Cheese.
How to Make Nacho Egg Rolls
- Brown the beef over medium-high heat, breaking it apart, then drain excess fat.
- Add onion and green pepper; cook about 4 minutes.
- Stir in the taco seasoning and cook 1 minute.
- Mix the warm nacho cheese sauce with the can of tomatoes and green chilies.
- Spread the cheese mixture down the center of all four tortillas.
- Add beef, sour cream, lettuce, and crushed Doritos.
- Fold in both sides and roll tightly from bottom to top.
- Cook seam-side down in a clean medium-heat skillet, turning until all sides are golden. Cool 1 minute.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Brown One Pound of Beef
Soften Onion and Green Pepper
Cook the Taco Seasoning for One Minute
Combine Nacho Cheese and Tomatoes
Build Four Even Cheese Bases
Layer Beef and Cool Toppings
Fold and Roll Securely
Use a Clean Medium-Heat Skillet
Turn Until Every Side Is Golden
Cool Briefly Before Serving
Make-Ahead and Reheating
Conclusion
Brown and drain 1 pound beef. Cook with ½ cup onion and ½ cup green pepper for 4 minutes, then add taco seasoning for 1 minute. Mix 1 cup warm nacho cheese with one can diced tomatoes and green chilies. Divide it among four tortillas, then add beef, ½ cup sour cream, shredded lettuce, and ½ cup crushed Doritos. Roll tightly and brown seam-side down in a medium skillet, turning until crisp.
Frequently Asked Questions
- → How many nacho egg rolls does the recipe make?
It makes four large tortilla rolls.
- → Why should I drain the ground beef?
Removing excess fat prevents the tortillas from becoming greasy and soggy.
- → When do the crushed Doritos go in?
Add the measured ½ cup after the beef, sour cream, and lettuce during assembly.
- → How do I keep the rolls closed?
Fold the sides inward, roll tightly, and cook the seam side first in the skillet.