Description

These Nacho Egg Rolls are a fun twist on classic nachos, with a crispy egg roll wrapper filled with seasoned beef, black beans, corn, and cheese. Perfect for game day or as a party appetizer.

Ingredients

For the filling:

1 tablespoon olive oil
1 pound ground beef
1 packet taco seasoning or 2 tablespoons homemade taco seasoning
½ cup canned black beans, rinsed and drained
½ cup canned corn, rinsed and drained
1 cup shredded cheddar cheese
½ cup diced tomatoes
¼ cup pickled jalapeños, chopped

For assembly:

12 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil (for frying)
Sour cream, salsa, or guacamole (for dipping)

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Instructions

Cook the filling: Heat olive oil in a skillet, brown ground beef, drain excess grease, add taco seasoning, black beans, corn, and water. Cook until heated through.
Assemble the egg rolls: Place wrapper, add beef mixture, cheese, tomatoes, and jalapeños. Roll tightly, sealing with beaten egg.
Fry the egg rolls: Heat oil in a skillet, fry egg rolls until golden and crispy. Drain on paper towels.
Serve: Enjoy hot with sour cream, salsa, or guacamole.

Notes

For a lighter option, bake the egg rolls at 425°F for 15-18 minutes or air fry at 375°F for 10-12 minutes.
Customize by adding olives, onions, or extra peppers for more nacho flavor.