Perfect Nacho Egg Rolls

Heat a large skillet over medium-high heat and cook the ground beef, breaking it up as it browns. Once fully cooked, drain away any excess fat.

Toss in the diced onion and chopped green pepper. Cook everything together for about 4 minutes until the vegetables start to soften.

Sprinkle the taco seasoning over the beef and vegetables, stirring well to coat everything evenly. Let it cook for another minute.

In a small bowl, mix together the nacho cheese sauce and the diced tomatoes with chilies until well combined.

Lay out your tortillas flat. Spread a generous stripe of the cheese mixture down the center of each tortilla, leaving space at the edges.

Spoon the seasoned beef mixture over the cheese base, then add dollops of sour cream, some shredded lettuce, and a sprinkle of crushed Doritos.

Fold in the sides of each tortilla first, then roll them up tightly from bottom to top, making sure all the filling stays tucked inside.

Heat a clean skillet over medium heat. Place the rolls seam-side down and cook, turning occasionally, until all sides are golden brown and crispy.

Let them cool for just a minute, then slice in half if desired and serve while the cheese is still melty inside and the outside is crunchy.