Description
Get ready to layer bold, Tex‑Mex flavors with a crunchy twist. Here’s what you’ll need:
Ingredients
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1 lb ground beef – choose 80/20 for juiciness and flavor
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1 tbsp taco seasoning – for that classic nacho spice
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½ cup diced onion – adds sweetness and texture
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1 cup shredded cheddar cheese – use sharp for punchy taste
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½ cup nacho cheese sauce – creamy binder for the filling
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½ cup diced tomatoes (drained) – balances richness
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¼ cup sliced jalapeños (optional) – bring the heat
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12 egg roll wrappers – tightly wrap the filling for crispiness
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Water, for sealing edges
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Oil for frying (vegetable or canola)
Optional dipping sauces: sour cream, salsa, guacamole, ranch dressing
Instructions
1. In a skillet over medium heat, cook the ground beef and diced onion until beef is browned and onions are soft. Drain excess fat.
2. Stir in taco seasoning and a splash of water. Simmer for 2–3 minutes, then remove from heat.
3. Mix in shredded cheddar cheese, nacho cheese sauce, diced tomatoes, and jalapeños (if using). Let the mixture cool slightly.
4. Place an egg roll wrapper on a clean surface in a diamond shape. Add about 2 tablespoons of filling to the center.
5. Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Seal the edge with water.
6. Repeat the process with the remaining wrappers and filling.
7. Heat oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side, or until golden brown and crispy.
8. Drain on paper towels. Serve hot with sour cream, salsa, guacamole, or ranch.
- Prep Time: 20 min
- Cook Time: 15 min