Cheesy Nacho Rolls (Printable Version)

# What You’ll Need:

→ Protein & Base

01 - 1 packet of taco spice blend
02 - 4 large soft flour tortillas
03 - 1 pound of ground beef, lean

→ Vegetables & Aromatics

04 - Half cup of diced green bell peppers
05 - 1 can of chopped tomatoes with green chilies
06 - A small handful of finely shredded iceberg lettuce
07 - Half cup of finely chopped yellow onions

→ Cheese & Toppings

08 - Half cup of sour cream
09 - 1 cup of melted nacho-style cheese
10 - Half cup of crushed nacho cheese Doritos

# Steps to Follow:

01 - Pop your skillet on medium-high heat, toss in the ground beef, and stir as it cooks. Once no pink remains, drain off the grease.
02 - Add the green peppers and onions to the beef. Stir and let them cook for 4 minutes or so until they start to soften.
03 - Mix the taco seasoning evenly into the beef and veggies. Cook for another minute, stirring to blend well.
04 - In a small mixing bowl, stir together the nacho cheese sauce and the diced tomatoes with chilies until smooth.
05 - Spread a scoop of the cheesy tomato mix right down the middle of each tortilla, keeping a gap at the edges.
06 - Top the cheese mixture with the seasoned beef. Then add some sour cream, shredded lettuce, and a pinch of crushed Doritos.
07 - Fold the sides over first, then roll the tortillas from bottom to top. Keep everything tucked inside as you go.
08 - Put a clean pan over medium heat and place the rolls seam-side down. Cook until crispy and golden, flipping to toast all sides.
09 - Let them sit for a minute. Slice them in half if you'd like, and enjoy while the cheese is gooey and the wraps are crunchy.

# Additional Notes:

01 - Drain the beef well, so the tortillas don’t get soggy.
02 - Avoid overstuffing the wraps—you’ll have trouble rolling them, and they might fall apart.
03 - You can assemble these in advance and keep them chilled until it’s time to cook.

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