Craving nachos but tired of the same old chips? These Nacho Egg Rolls are your new obsession, transforming classic nacho flavors into crispy, handheld Mexican Party Food! Packed with seasoned ground beef, gooey nacho cheese, crunchy Doritos, and fresh veggies, all wrapped in a golden tortilla, they’re perfect for game nights, parties, or a fun family dinner. Inspired by my kids’ battles over the last nacho chip, this recipe ensures every bite is loaded with flavor!
Why You’ll Love Nacho Egg Rolls
These Nacho Egg Rolls shine as Mexican Party Food:
- Flavor-Packed: All the nacho goodness in every bite.
- Party-Ready: Easy to grab and enjoy while mingling.
- Kid-Approved: Fun format that even picky eaters love.
- Mess-Free: No more cheesy drips or chip crumbs.
I brought these to a potluck, and they vanished faster than the salsa, with everyone begging for the recipe!
Ingredients for Nacho Egg Rolls
Here’s what you’ll need for Nacho Egg Rolls (makes 8 rolls):
For the Filling:
- 1 lb lean ground beef
- 1 packet (1 oz) taco seasoning
- 1 cup nacho cheese sauce
- 1 can (10 oz) Rotel tomatoes, drained
- 1 cup shredded lettuce
- ½ cup diced bell peppers (red or green)
- ½ cup diced onions
- ½ cup sour cream
- 1 cup crushed Doritos (nacho cheese flavor)
For Assembly:
- 8 large flour tortillas (10-inch)
- 2 tbsp vegetable oil (for frying)
Equipment:
- Large skillet
- Spatula
Ingredient Tips:
- Ground Beef: Lean (85/15) to minimize grease; drain well.
- Nacho Cheese: Use store-bought or homemade for creamy texture.
- Doritos: Crush finely for even crunch; try spicy flavors for a kick.
- Tortillas: Large, soft flour tortillas roll best; warm slightly if stiff.
- Veggies: Dice small for easy rolling; pat dry to avoid sogginess.
Directions for Nacho Egg Rolls
Let’s create these irresistible Nacho Egg Rolls!
Build the Filling
- In a large skillet over medium heat, I cook 1 lb ground beef until browned, about 5–7 minutes, breaking it up with a spatula.
- I drain excess grease, then add ½ cup diced bell peppers, ½ cup diced onions, and 1 packet taco seasoning, cooking for 4 minutes until veggies soften.
- I set aside to cool slightly.
Create the Cheese Mixture
- In a medium bowl, I mix 1 cup nacho cheese sauce with 1 can drained Rotel tomatoes, stirring until combined for a spicy, creamy base.
Assemble the Rolls
- I lay out 8 flour tortillas.
- For each, I spoon 2 tbsp of the cheese mixture down the center, followed by ¼ cup beef mixture, 1 tbsp sour cream, 2 tbsp shredded lettuce, and 2 tbsp crushed Doritos.
- I fold the sides of the tortilla inward, then roll tightly from bottom to top, ensuring the filling stays tucked in.
Cook the Rolls
- I heat 2 tbsp vegetable oil in a large skillet over medium heat.
- I place the rolls seam-side down, cooking for 2–3 minutes until golden, then flip carefully with a wide spatula to crisp all sides, about 5–7 minutes total.
- I transfer to a paper towel-lined plate to drain.
Serve
- I let the Nacho Egg Rolls cool for 1 minute, then serve with salsa, guacamole, or extra nacho cheese for dipping, slicing in half to show off the vibrant layers.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: ~30 minutes
- Yield: 8 rolls
- Calories: ~350 kcal per roll
- Macros per Roll: 30g carbs, 15g protein, 20g fat, 2g fiber
Variations for Nacho Egg Rolls
Try these twists on Nacho Egg Rolls:
- Spicy Kick: Add sliced jalapeños to the filling for fiery Mexican Party Food.
- Veggie Delight: Swap beef for seasoned black beans or corn for vegetarian Mexican Party Food.
- Cheese Swap: Use queso blanco or shredded cheddar for variety.
- Dorito Twist: Try cool ranch or spicy sweet chili Doritos for a flavor shift.
- Baked Option: Brush with oil and bake at 400°F for 15–20 minutes, flipping halfway.
Serving Ideas:
- Pair with Layla Cooks’ Delicious Hawaiian King Cheesecake Danish for a sweet-savory spread.
- Serve with Mexican rice and a margarita to amplify the Mexican Party Food vibe.
- Present on a platter with colorful dips for a festive appetizer.
Storage
I store Nacho Egg Rolls in an airtight container in the refrigerator for up to 3 days to maintain crispiness. I reheat in a 350°F oven for 5–7 minutes or air fryer at 360°F for 3 minutes to restore crunch. For freezing, I wrap uncooked rolls in plastic wrap and foil, storing for up to 2 months. I thaw overnight in the fridge before frying. Cooked rolls don’t freeze well, as they may become soggy.
FAQs
Here are some common questions about this recipe:
Can I bake these instead of frying them?
Yes, you can bake Nacho Egg Rolls at 400°F for about 15–20 minutes, turning once halfway through until golden and crispy.
What can I use instead of ground beef?
Ground turkey, chicken, or even seasoned black beans work great as substitutes for Nacho Egg Rolls, offering a different flavor or vegetarian option.
How do I keep the rolls from falling apart while cooking?
Roll Nacho Egg Rolls tightly and place seam-side down in the pan first. Don’t move them until that side is golden and sealed.
Can I make these ahead of time?
You can assemble Nacho Egg Rolls a few hours ahead and keep covered in the fridge with a damp paper towel, but cook them right before serving for best crispiness.
What dipping sauces go well with these?
Try salsa, guacamole, extra nacho cheese, or even ranch dressing for dipping these crispy Nacho Egg Rolls.
More Delicious Appetizer Recipes You’ll Love
- Crispy Parmesan Asparagus Sticks
- Air Fryer Eggplant Asian Style
- Smoked Mexican Street Corn Dip
- Leftover Mashed Potato Cheese Puffs
Conclusion
These Nacho Egg Rolls are a game-changer for nacho lovers, delivering all the bold flavors of your favorite Mexican dish in a crispy, portable package. Perfect for parties, family dinners, or a fun twist on taco night, they’re sure to become a crowd favorite. Try them today and watch them disappear from the table!
Nacho Egg Rolls
Ingredients
Protein & Base
- 1 pound lean ground beef
- 1 packet taco seasoning mix
- 4 large flour tortilla wraps
Vegetables & Aromatics
- ½ cup yellow onion finely diced
- ½ cup green bell pepper chopped
- 1 can diced tomatoes with green chilies
- Small handful of crisp iceberg lettuce shredded
Cheese & Toppings
- 1 cup warm nacho cheese sauce
- ½ cup sour cream
- ½ cup nacho cheese Doritos crushed into bits
Instructions
- Heat a large skillet over medium-high heat and cook the ground beef, breaking it up as it browns. Once fully cooked, drain away any excess fat.
- Toss in the diced onion and chopped green pepper. Cook everything together for about 4 minutes until the vegetables start to soften.
- Sprinkle the taco seasoning over the beef and vegetables, stirring well to coat everything evenly. Let it cook for another minute.
- In a small bowl, mix together the nacho cheese sauce and the diced tomatoes with chilies until well combined.
- Lay out your tortillas flat. Spread a generous stripe of the cheese mixture down the center of each tortilla, leaving space at the edges.
- Spoon the seasoned beef mixture over the cheese base, then add dollops of sour cream, some shredded lettuce, and a sprinkle of crushed Doritos.
- Fold in the sides of each tortilla first, then roll them up tightly from bottom to top, making sure all the filling stays tucked inside.
- Heat a clean skillet over medium heat. Place the rolls seam-side down and cook, turning occasionally, until all sides are golden brown and crispy.
- Let them cool for just a minute, then slice in half if desired and serve while the cheese is still melty inside and the outside is crunchy.
Notes
- Make sure to drain the ground beef well so your wraps don't get soggy
- Don't overfill the tortillas or they'll be hard to roll and might burst while cooking
- You can prep these ahead and keep them covered in the fridge until ready to cook
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