Egg Rolls Nacho (Printable Version)

Crunchy tortilla rolls stuffed with beef, cheese, and bold Mexican flavors are fried until golden and irresistible.

# Ingredients:

→ Protein & Base

01 - 4 big flour tortillas
02 - 1 pound of ground beef, extra lean
03 - 1 pack of taco flavoring mix

→ Veggies & Extras

04 - A can of diced tomatoes with green chilies
05 - A small handful of shredded iceberg lettuce
06 - ½ cup of finely cut yellow onions
07 - ½ cup of chopped green peppers

→ Cheeses & Toppings

08 - 1 cup of hot nacho cheese sauce
09 - ½ cup of crushed nacho cheese Doritos
10 - ½ cup of tangy sour cream

# Steps:

01 - Warm up a skillet on medium-high heat. Cook the beef, breaking it apart as it cooks. Once done, get rid of any extra grease.
02 - Put the diced onions and green peppers in the pan. Keep cooking for about 4 minutes until they soften up.
03 - Sprinkle the taco seasoning all over the beef and veggies. Stir it around to coat everything well. Let it cook for another minute.
04 - Stir together the nacho cheese and diced tomatoes with chilies in a small bowl until smooth.
05 - Lay the tortillas down flat. Spread the cheesy mixture in the middle of each tortilla. Leave some space near the edges.
06 - Add the seasoned beef on top of the cheese, then add sour cream, some lettuce, and sprinkle on crushed Doritos.
07 - Fold the sides of the tortillas inward, then roll them up tightly from the bottom to hold everything inside.
08 - Heat another skillet on medium. Put the wraps seam-side down and cook, turning occasionally, until each side gets golden and crunchy.
09 - Let the wraps cool a bit. Slice in half if you want and enjoy while it's warm, gooey, and crispy.

# Notes:

01 - Drain the beef really well, so the wraps stay crisp, not soggy.
02 - Don't stuff the tortillas too much, or they'll burst open.
03 - You can roll these ahead and chill them in the fridge until cooking time.

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