Nacho Egg Rolls (Printable Version)
# What You'll Need:
→ Cheese & Toppings
01 -
1 cup warm nacho cheese sauce
02 -
1/2 cup sour cream
03 -
1/2 cup crushed nacho cheese Doritos
→ Vegetables & Aromatics
04 -
1 can diced tomatoes and green chilies
05 -
1/2 cup diced yellow onion
06 -
1 small handful shredded iceberg lettuce
07 -
1/2 cup chopped green bell pepper
→ Protein & Base
08 -
4 big flour tortilla wraps
09 -
1 packet of taco seasoning
10 -
1 pound lean ground beef
# Steps to Follow:
01 -
Let the wraps sit for a minute so they're not piping hot, then slice in half if you’re into sharing. Jump on them while gooey cheese is still inside.
02 -
Warm a dry pan on medium. Stick your rolled tortillas seam-side down and toast every edge until they're crisp and have a nice golden look.
03 -
Fold the sides over, then start at the bottom and wrap the tortillas up snug so the fillings won't tumble out.
04 -
Add the beef mix over the cheese, then throw on lettuce, little plops of sour cream, and toss those Dorito crumbs on top.
05 -
Lay out the tortillas. Smear a line of cheese-tomato mixture straight down the middle and leave some room at the ends.
06 -
Dump your warmed nacho cheese and the can of tomatoes with chiles into a bowl. Give it a good stir until it's smooth.
07 -
Sprinkle the taco seasoning over your skillet, give everything a good mix, and let it cook an extra minute so the flavors set in.
08 -
Add onions and bell peppers to your browned beef. Stir for about 4 minutes until they soften up and smell nice.
09 -
Heat a big skillet on medium-high and crumble the beef in, breaking it up until there's no pink left. Drain off any grease when it's done.
# Additional Tips:
01 -
Get rid of extra fat after cooking beef to keep everything less soggy.
02 -
Easy does it on how much you fill the tortillas—too much and they're likely to rip open.
03 -
You can build the wraps ahead and chill them until you're ready to cook.