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Nacho Egg Rolls

These Nacho Egg Rolls combine all your favorite taco night flavors into a crispy, cheesy delight. With seasoned beef, melty cheeses, black beans, corn and a touch of jalapeño heat wrapped in a crunchy egg roll wrapper, they make a fun appetizer or main dish perfect for parties or weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Fusion, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound ground beef
  • 1 packet (1 ounce) taco seasoning mix
  • 1/3 cup water
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup canned black beans rinsed and drained
  • 1/2 cup frozen corn thawed
  • 1/4 cup diced jalapeños fresh or pickled, optional
  • 1/3 cup crushed tortilla chips
  • 12 egg roll wrappers
  • About 3 cups oil for frying vegetable, canola, or corn oil

Equipment

  • Large skillet
  • Large bowl
  • Deep pot or Dutch oven
  • Cooking thermometer
  • Paper towels

Method
 

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until nicely browned (about 6-7 minutes).
  2. Drain excess grease from the skillet. Stir in the taco seasoning mix and 1/3 cup water. Allow the mixture to simmer for 2-3 minutes until slightly thickened and well combined.
  3. In a separate large bowl, combine the seasoned beef with the shredded cheddar cheese, shredded Monterey Jack cheese, black beans, corn, diced jalapeños (if using), and crushed tortilla chips. Mix until evenly distributed, letting the warmth of the beef slightly melt the cheeses.
  4. To assemble an egg roll, place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 3 tablespoons of the filling near the corner. Fold that corner over the filling, tuck in the sides, and roll tightly. Seal the final corner with a little water to secure.
  5. Heat about 3 cups of oil in a deep pot or Dutch oven to 350°F (use a cooking thermometer for accuracy). Fry a few egg rolls at a time, taking care not to overcrowd the pot, and cook for 2-3 minutes per batch until they are golden brown on all sides.
  6. Remove the fried egg rolls and let them drain on paper towels. Serve immediately with your choice of salsa, guacamole, or sour cream. For make-ahead, assemble the egg rolls and freeze them uncooked; fry directly from frozen, adding an extra minute to the cooking time.

Notes

This recipe is very versatile – you can easily swap the ground beef for shredded chicken, turkey, or a plant-based alternative, and even change black beans to pinto beans if preferred. For a healthier twist, consider baking the egg rolls at 375°F for 15-20 minutes instead of frying. They can be assembled ahead of time and frozen uncooked to fry later, making them great for entertaining. Serve with a variety of dips like fresh salsa, guacamole, or sour cream to enhance the flavor experience.