Nacho Egg Rolls
1. Cook & Season the Beef
In a large skillet over medium-high, brown beef 6–7 minutes—breaking into fine crumbles. Drain all but 1 Tbsp fat (flavor foundation!).
Stir in taco seasoning and water. Simmer 2–3 minutes until thickened and glossy. Remove from heat.
2. Build the Filling
In a large bowl, combine hot beef mixture, cheeses, black beans, corn, jalapeños, and crushed tortilla chips. Stir gently—heat from beef melts cheese slightly, binding the filling. Let cool 10 minutes (warm = soggy wrappers).
3. Fold with Precision
Lay one wrapper diamond-style (point toward you). Place 3 Tbsp filling slightly below center.
Fold: Bottom point over filling → left and right sides snugly inward → roll tightly upward. Seal top edge with water. Keep rolls firm but not overstuffed.
Cover assembled rolls with a damp paper towel while working.
4. Fry to Golden Perfection
Heat oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer—too cool = greasy, too hot = burnt outside/raw inside.
Fry 3–4 rolls at a time (don’t crowd) 3–4 minutes—turning once—until deep golden and crisp. Drain upright in a wire rack over paper towels (prevents sogginess).
5. Serve Hot & Fresh
Let rest 2 minutes (filling sets). Serve immediately with dipping sauces on the side.
Tips for Perfect Gravy
(Note: These are intentionally dip-focused—but for a smoky chipotle crema, blend ½ cup sour cream + 1 Tbsp adobo sauce + 1 tsp lime juice.)
Serving Suggestions
On a platter with lime wedges and cilantro sprigs
As a topping for loaded nachos or baked potatoes
With a side of Mexican street corn salad
For brunch: top with a fried egg and avocado slices
Storage & Make-Ahead Tips
