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Grab all the fun of loaded tacos but with a crispy shell you can hold! This tasty nacho egg roll mashup is a crunchy, cheesy snack packed with seasoned beef and those Dorito chips you can’t get enough of. Bet you can’t eat just one—they’re always the first gone at any party.
I whipped these up for a playoff game last winter and noticed the plate was empty before I even sat down! My crew asks for them during movie nights now, and I love how there’s barely any prep time even when I’m in a rush.
Tasty Ingredients
- Crushed Doritos throw in the best kick and crunch they totally make the snack pop
- Sour cream cuts the heat and keeps things creamy
- Nacho cheese sauce pulls the whole thing together so you get melty cheese with every bite the jarred kind saves time
- Lettuce keeps it bright and gives your bite some snap
- Canned diced tomatoes with green chilies these bring a spicy and juicy zing
- Yellow onion and green pepper classic taco veggies for crunch and extra punch
- Flour tortillas skip corn for this one they roll up and seal much better
- Taco seasoning saves you from measuring out a bunch of different spices
- Ground beef stick with 90/10 so things don’t get greasy and the filling stays meaty and rich
Simple Steps to Make It
- Slice and Serve
- Let your egg rolls chill for one minute after you finish cooking. Grab a sharp knife and cut them on a diagonal. Eat them quick while they’re still crisp and the cheese is super gooey inside!
- Get That Shell Crispy
- Heat up a frying pan until it’s nice and hot but not smoking. Set your wrapped tortillas seam-side down and cook each side two minutes, turning as you go, so every edge turns golden. No oil needed—the tortillas crisp up on their own.
- Roll Those Burritos Tight
- Fold both sides in over the fillings, then roll up tightly from bottom to top so nothing leaks out. You want it tighter than a regular burrito—you’re frying these, so don’t leave any gaps.
- Pack in the Fillings
- Shovel the flavored beef on top of the cheese strip, dollop a little sour cream here and there, and finish with lettuce and a sprinkle of crushed Doritos. Don’t get carried away—stuffing too much makes it tough to roll!
- Lay Down the Cheese Layer
- Spread a strip (about two inches wide) of your cheese-tomato mixture right down the tortilla’s middle. Leave a little margin at either side so rolling is a breeze.
- Mix Up the Cheese Sauce
- In a bowl, toss together the nacho cheese sauce with your tomatoes and green chilies. Keep stirring until it’s smooth and you get bits of tomato and pepper all through. Every bite is loaded with flavor.
- Spice Things Up
- Once those veggies are soft, dump the taco seasoning in and give it all a good mix. Let it cook another minute—that’s what makes the whole kitchen smell irresistible.
- Sauté Onions and Peppers
- With the beef drained, slide it back in the pan with your chopped peppers and onions. Cook for four minutes, stirring now and then, so they soften but still give you a little crunch. You want them clear, not mush!
- Brown the Beef Up
- Pop the ground beef in a skillet over medium-high and cook 6 to 8 minutes until there’s no pink left. Break it up so it browns evenly. Dump out all the grease so the egg rolls stay crispy, not soggy.
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I always toss in plenty of crushed Doritos now—here’s why. My kid dropped some into our filling once by accident and it was such a good move, we can’t skip this step anymore. The cheesy chip flavor just makes everything taste way bolder.
Easy Prep Ahead
These rolls save you tons of time if you prep ahead. Put them together up to a whole day before. Just wrap each tightly with plastic and stash in the fridge. When you’re ready, unwrap and fry as usual—just add an extra minute if cooking from cold. Bonus: The flavors soak in and get even better!
Pick Your Favorite Fillings
Switch these up however you want! Throw in jalapeños or hot sauce to turn up the heat if you like spicy. Want more veggies? Toss in black beans, sweet corn, or even some diced avocado. For meat lovers, use part chorizo with your ground beef for a punch of extra flavor. Just keep the filling amount the same so you can still roll them up tight.
Dip Ideas
You don’t need a dip but they’re even better with one. Set out bowls of guac, pico, more nacho cheese, or a mix of sour cream with lime and chopped cilantro (call it cilantro lime crema). Lay the cut egg rolls on a platter with the dips around them and let folks pick their favorite—it’s a hit every time.
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Common Queries
- → How can I make sure the rolls stay crunchy?
Drain the beef well, don't overstuff the tortillas, and start by frying them seam-side down. Flip them every so often for an even, crispy texture.
- → Can I prep these rolls in advance?
Definitely! Put the rolls together and store them covered in the fridge for a few hours. Cook them just before eating to keep them fresh and crispy.
- → What dipping sauces go well with this snack?
Pair them with guacamole, salsa, or nacho cheese sauce. Sour cream is another great option to add a creamy touch.
- → Can I swap out beef for something else?
Sure! Ground turkey, shredded chicken, or plant-based meat options all work nicely for a tasty twist.
- → What kind of tortillas should I use?
Go for big flour tortillas. They're flexible and do a good job of holding the fillings securely when you fry them.
- → Is it possible to bake these rolls instead?
Absolutely! Brush them lightly with oil and pop them in an oven preheated to 375°F (190°C) until they're golden and crispy.