Nacho Egg Rolls (Printable Version)
Beef, nacho cheese, and Doritos tucked inside tortillas and pan-crisped till golden. You’ll love every tasty, cheesy crunch.
# What You'll Need:
→ Protein & Base
01 -
4 big flour tortillas
02 -
1 packet of taco flavoring
03 -
1 lb lean minced beef
→ Vegetables & Aromatics
04 -
Handful of shredded iceberg lettuce
05 -
1 can tomatoes with green chilies, diced
06 -
Half a cup green bell pepper, chopped
07 -
Half a cup yellow onion, chopped up small
→ Cheese & Toppings
08 -
Half a cup crushed nacho cheese Doritos
09 -
1 cup warm nacho cheese sauce
10 -
Half a cup sour cream
# Step-by-Step Guide:
01 -
Break apart the ground beef in a big pan on medium-high until all the pink is gone. Tilt out any extra grease so it doesn’t make a mess.
02 -
Next, toss in chopped onions and bell peppers with the beef. Stir a lot while it cooks, about four minutes, till everything softens up nicely.
03 -
Now sprinkle taco seasoning everywhere. Stir so it sticks to everything. Let it bubble for just a minute more.
04 -
Mix together the hot cheese sauce and diced tomatoes with chiles in a bowl. Make sure it’s good and smooth.
05 -
Put your tortillas out flat. Scoop the cheesy mix down the middle, leaving the edges empty so it doesn’t spill out.
06 -
Spread the taco beef right over the cheese. Top with some sour cream, lettuce, and a sprinkle of crunched-up Doritos.
07 -
Bring both sides of the tortilla in, then roll tightly from the bottom. Try to trap all the goodness inside.
08 -
Heat another pan over medium. Toss a roll in seam-down, flip it every so often so all sides get crunchy and golden.
09 -
Let the egg rolls rest a sec before cutting, if you want. Eat them hot while the cheese is super gooey.
# Additional Notes:
01 -
Really drain the beef so your wrap doesn’t get mushy.
02 -
Don’t fill the tortillas too much, or they’ll rip when rolling or cooking.
03 -
You can prep these wraps early and stash in the fridge until it’s time to cook.