Twice a year, in my home, we make appetizers the main meal, New Year’s Eve and the Super Bowl. (Three times if you count spending Christmas Eve with my in-laws.) I look forward to those meals every year. For some reason, eating appetizers as dinner seems like a guilty pleasure, a complete and total indulgence.
When I saw this recipe for Taco Egg Rolls on Pinterest, I was immediately intrigued. I love and adore tacos, and I love egg rolls! What a perfect combination! They also turned out fairly easy to make, with the most complicated part being rolling the egg rolls.
To start, I browned 1 lb of ground beef, and preheated the oven to 375°. Once done, I added the taco seasoning and mixed it with the beef, adding about 1/3 a cup of water (not as much as you normally do for a taco).
Next, I scooped a portion of the meat on an egg roll wrapper, added some cheese, then rolled it. Using a pastry brush and a small bowl of water, I sealed the egg roll then placed it on a baking sheet.
When all the egg rolls were ready, I brushed a small amount of olive oil on each roll. I baked the rolls for 15 minutes. About half way through, I pulled them out and flipped them.
I let them cool for about 5 minutes and served them with sour cream! Mmmm….so good!
- 1 lb ground beef
- 1 pkg taco seasoning
- 1/3 cup water
- 8-10 egg roll wrappers
- 1 pkg Mexican shredded cheese
- olive oil
- Preheat the oven to 375 degrees.
- Brown the beef.
- Add the taco seasoning and 1/3 cup of water. Mix well.
- Scoop beef onto each wrapper, sprinkle on some cheese, then roll. (Sealing with a touch of water if necessary). Place each roll onto a baking sheet.
- Brush each roll with a small amount of olive oil using a pastry brush.
- Bake for 15 minutes, flipping the egg rolls about half way through.
- Let cool for about 5 minutes then serve.