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Nacho Egg Rolls

They take everything you crave in a plate of cheesy, beefy nachos and wrap it up in a golden, crunchy shell that’s perfect for dipping. Crispy on the outside, warm and gooey on the inside — they’re the ultimate mash-up snack.
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Course: Appetizer, Breakfast, Lunch
Cuisine: Asian, Mexican
Ingredients Method

Ingredients
  

  • 1 lb lean ground beef
  • 1 packet taco seasoning
  • ½ cup diced yellow onion
  • ½ cup chopped green bell pepper
  • 1 can Rotel tomatoes with green chilies drained
  • 1 cup nacho cheese sauce
  • ½ cup sour cream
  • ½ cup crushed nacho cheese Doritos
  • Handful shredded iceberg lettuce
  • 4 large flour tortillas

Method
 

  1. In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
  2. Add the diced onion and green pepper to the skillet. Cook for about 4 minutes, until softened.
  3. Stir in the taco seasoning and mix well.
  4. In a small bowl, combine the drained Rotel and nacho cheese sauce.
  5. Lay a tortilla flat and spoon some of the cheese mixture down the center.
  6. Top with a portion of the beef mixture, then add sour cream, shredded lettuce, and crushed Doritos.
  7. Fold in the sides of the tortilla and roll tightly like a burrito.
  8. Heat a clean skillet over medium heat and cook the wraps seam-side down until golden and crispy on all sides.
  9. Enjoy!