For the Protein & Base:

1 pound lean ground beef

1 packet taco seasoning mix

4 large flour tortilla wraps

For the Vegetables & Aromatics:

½ cup yellow onion, finely diced

½ cup green bell pepper, chopped

1 can diced tomatoes with green chilies

Small handful of crisp iceberg lettuce, shredded

For the Cheese & Toppings:

1 cup warm nacho cheese sauce

½ cup sour cream

½ cup nacho cheese Doritos, crushed into bits

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Cook the Beef Filling:
In a large skillet, heat ground beef over medium-high heat. Break it up as it cooks. Once browned, drain any excess fat. Add taco seasoning and diced tomatoes with green chilies (including juice). Stir and simmer for 5 minutes. Set aside to cool.
Prepare the Vegetables:
In the same skillet, sauté diced onion and bell pepper with a bit of oil until softened, about 4-5 minutes. Add these to the beef mixture, then stir in the shredded lettuce.
Assemble the Egg Rolls:
Lay a tortilla flat and spoon a few portions of the beef and vegetable mixture in the center. Sprinkle with crushed Doritos for extra flavor and crunch. Roll the tortilla tightly, folding in the sides as you go to seal.
Fry the Egg Rolls:
Heat oil in a deep frying pan over medium-high heat (about 350°F). Fry the egg rolls in batches, turning them to cook evenly, until golden brown and crispy, about 3-4 minutes per side. Drain on a paper towel-lined plate.
Serve:
Serve the egg rolls hot with warm nacho cheese sauce and sour cream for dipping.

Vegetarian Version: Substitute ground beef with black beans or crumbled tofu for a plant-based filling.

Spicy Kick: Add jalapeños, chili flakes, or spicy taco seasoning for extra heat.

Cheese Variations: Try adding shredded cheddar or pepper jack cheese for an extra cheesy filling.

Air Fryer Option: Air fry at 375°F for 10-12 minutes, flipping halfway through, for a healthier option.