I love taking favourite flavours and giving them a fun twist, and these Nacho Egg Rolls are one of my go-to crowd-pleasers.
Why You’ll Love This Recipe
I discovered this dish when I wanted all the great nacho toppings—cheesy, beefy, crunchy—but less messy. Rolling them up into golden-crispy wraps makes them easy to grab, easier to eat than a plate of piled-on nachos, and they’re perfect for parties or family dinners. I get the gooey cheese, seasoned meat, fresh veggies, and that satisfying crunch in every bite. It’s fun, flavorful and just a bit unexpected.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound ground beef (or ground turkey/chicken as a leaner option)
1 tablespoon olive oil
1 small onion, finely chopped
Additional fillings: large flour tortillas or egg-roll wrappers, nacho cheese sauce, diced green and/or red peppers, seasoned taco-style seasoning, shredded lettuce, crushed tortilla or corn chips, sour cream, optional olives or jalapeños
Directions
Heat the olive oil in a skillet over medium heat. Add the ground beef and chopped onion, and cook until the beef is browned and the onion is softened. Drain off any excess fat.
Add the diced peppers (if using) and stir for a few more minutes until they soften. Then sprinkle in the taco-style seasoning and mix well so everything is evenly coated.
In a bowl, combine the nacho cheese sauce with any canned tomatoes with green chilies (if using) to make a creamy mixture.
Lay out the flour tortillas (or wrappers) flat. Spoon a strip of the cheese mixture down the centre of each. On top of that, add a layer of the seasoned beef mixture. Then top with shredded lettuce, a few crushed chips, a bit of sour cream, and any additional toppings like olives or jalapeños.
Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top so the filling stays inside.
To cook: Heat a skillet over medium heat and add a little oil. Place each roll seam-side down first so it seals, then cook, turning occasionally, until all sides are golden brown and crispy.
Remove from heat and let them rest a minute before slicing or serving. Serve hot with dips like salsa, guacamole or extra sour cream.
Servings and Timing
This recipe makes about 4 large rolls (serve 1 roll per person) or 8 smaller rolls for an appetizer.
Prep time: ~15 minutes
Cook time: ~20 minutes
Total time: ~35 minutes
Variations
Swap the ground beef for ground turkey or chicken for a lighter version.
Make them vegetarian: skip the meat and use beans (black beans or pinto beans), corn and mushrooms instead.
Use different cheeses: pepper jack, Monterey jack, or a Mexican-blend cheese.
Add heat: include jalapeños or a dash of hot sauce in the filling.
Change the wrapper: use egg-roll wrappers instead of tortillas for a crispier shell, or bake instead of fry for a lighter option.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and keep them crispy, I place them in a preheated oven at ~180 °C (350 °F) for about 10 minutes, or use an air fryer for 6-8 minutes. Microwaving works in a pinch but the wrapper will lose crispness.
FAQs
How can I make these gluten-free?
You can use gluten-free tortillas or gluten-free egg-roll wrappers (check packaging). Also choose a taco-seasoning mix and cheese sauce that are labelled gluten-free.
Can I bake these instead of frying?
Yes. Preheat your oven to about 200 °C (400 °F), place the rolls seam-side down on a baking sheet, brush lightly with oil, and bake for 15-20 minutes, turning once halfway through, until golden and crispy.
What dipping sauces go well with these?
Great choices include salsa, guacamole, sour cream, chopped fresh cilantro and lime, or nacho cheese sauce. You can serve more than one so people pick their favourites.
Can I prepare them ahead of time?
Yes. You can assemble the rolls, cover them in the fridge for a few hours, and then cook just before serving. If you want to get really ahead, you can freeze the assembled (but uncooked) rolls for up to a month and fry or bake directly from frozen—just add a few more minutes to the cook time.
How can I prevent the rolls from bursting open while cooking?
Don’t overfill the tortilla or wrapper. When rolling, tuck in the sides firmly and roll tightly from the bottom up. Place seam-side down in the skillet or oven first so that side seals and helps hold everything in. Also, make sure the oil (or oven) is properly heated so the outside cooks and seals before the inside expands.
Conclusion
I hope you’ll love making (and eating) these Nacho Egg Rolls as much as I do. They’re fun, flavour-packed and versatile—so whether you’re looking for a new dinner idea or a party appetizer, they deliver. When you try them, drop a note and let me know how they turned out and what variation you went with!
These Nacho Egg Rolls combine all your favorite nacho toppings—cheesy, beefy, crunchy—wrapped in a crispy tortilla or egg-roll wrapper. Perfect for parties, snacks, or an easy dinner, they’re loaded with seasoned meat, melted cheese, and fresh toppings in every bite.
Total Time:35 minutes
Yield:4 large or 8 small rolls
Ingredients
1 pound ground beef (or ground turkey/chicken)
1 tablespoon olive oil
1 small onion, finely chopped
Large flour tortillas or egg-roll wrappers
Nacho cheese sauce
Diced green and/or red peppers (optional)
Seasoned taco-style seasoning
Shredded lettuce
Crushed tortilla or corn chips
Sour cream
Optional: sliced olives or jalapeños
Instructions
Heat olive oil in a skillet over medium heat. Add ground beef and chopped onion. Cook until browned and softened, then drain excess fat.
Add diced peppers (if using) and cook until softened. Stir in taco seasoning until evenly coated.
In a bowl, mix nacho cheese sauce with optional canned tomatoes and green chilies to create a creamy sauce.
Lay out tortillas or wrappers. Spoon cheese mixture down the center, then add beef mixture, lettuce, crushed chips, sour cream, and other desired toppings.
Fold in sides and roll tightly from bottom up to seal.
Heat a skillet with a bit of oil over medium heat. Cook each roll seam-side down first, turning until golden and crispy on all sides.
Let rest briefly before slicing or serving. Serve hot with dips like salsa, guacamole, or sour cream.
Notes
Do not overfill to avoid bursting during cooking.
Use egg-roll wrappers for a crispier version or bake instead of fry for a lighter option.
Freeze uncooked rolls for up to a month and cook from frozen.
