Nacho Egg Rolls Cheesy (Print Version)
Crispy shells packed with beef, nacho cheese, veggies, and Doritos deliver bold Tex-Mex flavor in every bite.
# Ingredients:
→ 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 cup shredded iceberg lettuce
→ Cheese & Toppings
08 -
1 cup nacho cheese sauce, warmed
09 -
1/2 cup sour cream
10 -
1/2 cup nacho cheese Doritos, finely crushed
# Instructions:
01 -
Preheat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spatula, until browned throughout. Drain any excess fat.
02 -
Add diced yellow onion and chopped green bell pepper to the skillet. Sauté for approximately 4 minutes until vegetables are beginning to soften.
03 -
Sprinkle taco seasoning mix over the beef and vegetables. Stir thoroughly to ensure everything is evenly coated and cook for an additional minute.
04 -
Combine the warm nacho cheese sauce with the diced tomatoes and green chilies in a small bowl. Stir until uniform.
05 -
Lay each flour tortilla on a clean surface. Spoon a generous stripe of the cheese mixture down the center, leaving room at the edges.
06 -
Distribute the seasoned beef mixture over the cheese stripe. Add dollops of sour cream, shredded iceberg lettuce, and a sprinkle of crushed Doritos.
07 -
Fold in sides of each tortilla, then roll tightly from the bottom up to secure all fillings inside.
08 -
In a clean, dry skillet over medium heat, place each rolled tortilla seam-side down. Cook, turning occasionally, until all sides are golden brown and crisp.
09 -
Let the rolls cool for 1 minute. Slice in half if preferred and serve immediately while warm and the cheese is melted.
# Notes:
01 -
Use freshly grated cheese sauce and ensure tortillas are not overfilled for easier rolling and even browning.