Description
Craving a bold, cheesy, and crunchy twist on nachos? Nacho Egg Rolls are the ultimate fusion of Tex-Mex flavors wrapped in a crispy tortilla shell. Packed with seasoned ground beef, nacho cheese, fresh veggies, sour cream, and a sprinkle of crushed Doritos, these egg rolls deliver all the nacho vibes in a portable, golden package
Ingredients
Protein & Base
- Lean Ground Beef (1 pound): Provides a savory, hearty filling with taco seasoning flavor.
- Taco Seasoning Mix (1 packet): Adds spicy, smoky Tex-Mex flavor to the beef.
- Large Flour Tortilla Wraps (4): Acts as the soft, chewy wrapper, holding the nacho-inspired filling.
Vegetables & Aromatics
- Yellow Onion (½ cup, finely diced): Adds sweet, aromatic depth when cooked.
- Green Bell Pepper (½ cup, chopped): Brings mild, fresh crunch and color.
- Diced Tomatoes with Green Chilies (1 can): Provides tangy, spicy flavor, mimicking nacho toppings.
- Crisp Iceberg Lettuce (small handful, shredded): Adds fresh, crunchy texture.
Cheese & Toppings
- Warm Nacho Cheese Sauce (1 cup): Delivers gooey, cheesy nacho flavor; warm for easy spreading.
- Sour Cream (½ cup): Adds creamy, cooling contrast to the spicy filling.
- Nacho Cheese Doritos (½ cup, crushed into bits): Brings bold cheese flavor and a surprising crunch.
Substitutions and Variations
- Ground Beef: Swap for ground turkey, chicken, or plant-based meat for vegetarian. Use refried beans or black beans for a meat-free option.
- Taco Seasoning: Make your own (1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder) for control over salt and spice.
- Tortillas: Use whole wheat, low-carb, or gluten-free tortillas; smaller tortillas yield more, smaller rolls.
- Onion/Bell Pepper: Replace with red onion, jalapeños, or corn for different flavors or textures.
- Diced Tomatoes with Green Chilies: Use salsa, fresh diced tomatoes, or mild Rotel for less heat.
- Lettuce: Swap for romaine, spinach, or cilantro for a different fresh element.
- Nacho Cheese Sauce: Substitute with melted cheddar, queso dip, or dairy-free cheese sauce.
- Sour Cream: Use Greek yogurt for a tangier, lighter option or vegan sour cream.
- Doritos: Try Cool Ranch Doritos, crushed tortilla chips, or skip for a less intense crunch.
- Add-Ins: Include avocado, black olives, or pickled jalapeños in the filling for extra nacho flair.
Pro Tip: Use warm nacho cheese sauce for easy mixing and spreading, and keep tortillas soft by covering with a damp cloth during assembly to prevent tearing.
Instructions
- Cook Ground Beef:
- Heat a large skillet over medium-high heat. Add 1 pound lean ground beef, breaking it up with a spatula as it cooks.
- Cook until fully browned and no longer pink, about 5-7 minutes. Drain excess fat with a slotted spoon or tilt the pan.
- Tip: Remove most fat to avoid soggy filling but leave a little for flavor.
- Add Vegetables:
- Add ½ cup finely diced yellow onion and ½ cup chopped green bell pepper to the skillet.
- Cook, stirring, for about 4 minutes until the vegetables soften and become fragrant.
- Tip: Don’t overcook veggies; keep them slightly crisp for texture in the rolls.
- Season Beef:
- Sprinkle 1 packet taco seasoning mix over the beef and vegetables, stirring well to coat evenly.
- Cook for 1 minute more to bloom the spices, then remove from heat.
- Tip: Taste and adjust with extra salt or spice if needed; set aside to cool slightly.
- Mix Cheese Sauce:
- In a small bowl, combine 1 cup warm nacho cheese sauce and 1 can diced tomatoes with green chilies, stirring until well blended.
- Tip: Warm the cheese sauce gently in a microwave (30 seconds) if it’s too thick for mixing.
- Assemble Egg Rolls:
- Lay out 4 large flour tortillas flat on a clean surface.
- Spread a generous stripe (about ¼ cup) of the nacho cheese mixture down the center of each tortilla, leaving 1-2 inches free at the edges.
- Spoon ¼ of the beef mixture over the cheese on each tortilla.
- Add a dollop of sour cream (about 2 tablespoons per tortilla), a small handful of shredded iceberg lettuce, and a sprinkle of crushed nacho cheese Doritos (about 2 tablespoons each).
- Tip: Don’t overfill to prevent leaks; distribute fillings evenly for balanced bites.
- Roll Tortillas:
- Fold in the sides of each tortilla first, then roll tightly from bottom to top, keeping the filling tucked inside.
- Place seam-side down to hold shape while preparing to cook.
- Tip: Use a dab of sour cream or cheese sauce to “glue” the seam if needed.
- Cook Egg Rolls:
- Heat a clean skillet over medium heat with a light drizzle of oil (1-2 teaspoons, optional for non-stick pans).
- Place rolls seam-side down in the skillet, cooking in batches if needed.
- Cook for 2-3 minutes per side, turning occasionally with tongs, until all sides are golden brown and crispy (8-12 minutes total).
- Tip: Watch heat to avoid burning; a medium setting ensures even crisping.
- Serve:
- Let egg rolls cool for 1 minute, then slice in half diagonally if desired for easier eating.
- Serve hot while the cheese is melty and the tortilla is crunchy (makes 4 large egg rolls, 4 servings).
- Tip: Serve with extra nacho cheese, salsa, or guacamole for dipping.
Cooking Tips:
- Cool Filling Slightly: Warm filling can soften tortillas too much; let beef cool for 5 minutes before assembling.
- Tight Rolls: Roll firmly but not too tight to avoid squeezing out filling; secure seams well.
- Even Cooking: Rotate rolls carefully in the skillet for uniform browning; use minimal oil for less grease.