These cheesy taco egg rolls are a tasty twist on classic taco deliciousness. Your favorite taco flavors like zesty seasoned beef, cheese, peppers, onions, and even salsa and stuffs it all into an egg roll. Then, it's baked to golden, crispy perfection and ready for everyone to enjoy it.
If you love tacos but you're looking for something a little different, then you've found the right recipe. I love tacos. In fact, Taco Tuesday has been a staple in our home for years. With this recipe, I can serve up all the delicious taco flavors my family loves in a new, fun way.
Why You'll Love This Recipe
- It uses simple ingredients that are the hallmarks of any taco recipe.
- It's incredibly easy to make and requires no frying.
- It's a fun twist on tacos, and everyone always comes back for more.
Be sure to let your taco meat mixture cool a bit before adding it to the egg roll wrappers. Meat that's too hot will cause the wrappers to tear.
This recipe only uses a few simple ingredients that you can easily find at your local grocery store. The main ingredients are here, but you'll find the full list along with amounts in the recipe card at the end of the post.
- Ground beef, turkey, or chicken
- Onion, diced
- Red bell pepper, diced
- Yellow bell pepper diced
- Taco seasoning
- Egg roll wrappers
- Shredded cheddar cheese
- OPTIONAL: sour cream and fresh cilantro
Making these egg rolls is super easy, and you'll be in and out of the kitchen in no time. The highlights are listed here, but the complete instructions are in the recipe card at the end of the post.
1: Cook the ground meat and onions in the skillet until no longer pink.
2: Add vegetables, taco seasoning, and water and cook until thickened.
3: Add shredded cheese to the center of the egg roll wrapper, followed by the taco meat mixture. Then, fold up the wrappers.
4: Bake the egg rolls until golden brown, then flip and continue baking until the other side is golden brown.
Substitutions and Variations
- Use ground beef, turkey, chicken, or pork for these egg rolls.
- Mix taco sauce directly into the meat mixture if you like.
- Use your favorite shredded cheese - taco blend and Mexican blend both work well.
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Refrigerator: Store the filling for up to 4 days in an air-tight container.
Freezer: Store the filling for up to 3 months in an air-tight, freezer-safe container. You can also store cooked taco egg rolls for up to 3 months in the same manner.
Reheat: Allow the egg rolls to thaw in the refrigerator overnight if frozen. Then, bake at 350 for 5 minutes, flipping halfway through baking.
Make Ahead: You can make your meat mixture ahead of time, then fill and bake the egg rolls when ready to serve.
What to Serve with Taco Egg Rolls
These taco egg rolls are simply a twist on classic tacos. With that in mind, serve them with all your favorite Mexican dishes like:
- Elote casserole
- Mexican cornbread
- Refried beans
- Sour cream, taco sauce, salsa, or pico de gallo for topping.
- If using ground beef for the meat mixture, be sure to drain it so you don't have a greasy filling.
- Let your meat mixture cool for a few minutes before wrapping it up in the egg rolls so the wrappers don't rip.
- Don't overcook your meat. Overcooked ground meat is dry, rubbery, and devoid of flavor.
Lightly dampen the edges of the egg roll wrappers with water and press to seal shut.
If you use ground beef and don't drain it, the mixture will be greasy.
Baked egg rolls are crispy. Just be sure to flip them halfway through baking so both sides get crispy.
More Tasty Meals
- 1 pound ground beef, turkey, or chicken
- 1 medium onion, diced
- ½ red bell pepper, diced
- ½ yellow bell pepper diced
- 1 packet taco seasoning
- ¼ cup water
- 10 egg roll wrappers
- 2 cups shredded cheddar cheese
- 1 cup salsa
- OPTIONAL: sour cream and fresh cilantro
- Preheat oven to 425ºF.
- Put ground meat and onion into a greased large skillet. Cook over medium heat until no pink remains in the meat.
- Add peppers, taco seasoning, and water. Continue cooking until the water evaporates. Mixture will thicken.
- Remove mixture from pan and allow to cool a bit. If the mixture is too hot, the egg roll wrappers may break.
- Place an egg roll wrapper on your working surface.
- Sprinkle 2 tablespoons of shredded cheese in the center of the egg roll wrapper.
- Spoon 2 tablespoons of meat mixture on top of the cheese, followed by a spoonful of salsa.
- Gently flatten the contents with a spoon.
- Fold the sides of the egg roll wrapper in until they barely touch.
- Bring bottom up over top of the contents. Gently roll and secure the egg roll wrapper to itself with a small amount of water. Repeat with remaining egg rolls.
- Place egg rolls on a baking sheet that has been spray with cooking spray or lined with parchment paper.
- Bake for 10 minutes. Then flip egg rolls and bake for an additional 10 minutes or until they are golden brown.
Amount Per Serving Calories 375Total Fat 18gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 8gCholesterol 87mgSodium 777mgCarbohydrates 25gFiber 2gSugar 2gProtein 27g
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