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 -
½ cup yellow onion, finely diced
05 -
½ cup green bell pepper, chopped
06 -
1 can diced tomatoes with green chilies
07 -
Small handful of crisp iceberg lettuce, shredded
→ Cheese & Toppings
08 -
1 cup warm nacho cheese sauce
09 -
½ cup sour cream
10 -
½ cup nacho cheese Doritos, crushed into bits
# Instructions:
01 -
Heat a large skillet over medium-high heat and cook the ground beef, breaking it up as it browns. Once fully cooked, drain away any excess fat.
02 -
Toss in the diced onion and chopped green pepper. Cook everything together for about 4 minutes until the vegetables start to soften.
03 -
Sprinkle the taco seasoning over the beef and vegetables, stirring well to coat everything evenly. Let it cook for another minute.
04 -
In a small bowl, mix together the nacho cheese sauce and the diced tomatoes with chilies until well combined.
05 -
Lay out your tortillas flat. Spread a generous stripe of the cheese mixture down the center of each tortilla, leaving space at the edges.
06 -
Spoon the seasoned beef mixture over the cheese base, then add dollops of sour cream, some shredded lettuce, and a sprinkle of crushed Doritos.
07 -
Fold in the sides of each tortilla first, then roll them up tightly from bottom to top, making sure all the filling stays tucked inside.
08 -
Heat a clean skillet over medium heat. Place the rolls seam-side down and cook, turning occasionally, until all sides are golden brown and crispy.
09 -
Let them cool for just a minute, then slice in half if desired and serve while the cheese is still melty inside and the outside is crunchy.
# Notes:
01 -
Make sure to drain the ground beef well so your wraps don't get soggy
02 -
Don't overfill the tortillas or they'll be hard to roll and might burst while cooking
03 -
You can prep these ahead and keep them covered in the fridge until ready to cook