Description
Crispy egg rolls filled with nacho ingredients.
Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1/4 cup black beans, rinsed and drained
- 1/4 cup corn
- 12 egg roll wrappers
- Oil for frying
- Salsa, sour cream, and guacamole for dipping
Instructions
- Brown ground beef in a skillet over medium heat. Drain excess fat.
- Stir in taco seasoning and water. Simmer for 5 minutes, or until thickened.
- Remove from heat and stir in cheddar cheese, Monterey Jack cheese, onion, bell pepper, black beans, and corn.
- Place a spoonful of the mixture onto each egg roll wrapper.
- Fold in the sides of the wrapper and roll tightly.
- Heat oil in a large skillet or pot over medium-high heat.
- Fry egg rolls for 2-3 minutes per side, or until golden brown and crispy.
- Remove from oil and drain on paper towels.
- Serve hot with salsa, sour cream, and guacamole.
Notes
- You can customize the filling with your favorite nacho toppings.
- Make sure the oil is hot enough before frying to ensure crispy egg rolls.
- Do not overcrowd the pan when frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: nacho egg rolls, crispy egg rolls, appetizer, Tex-Mex