“Its Taco Tuesssdayyy!!” Hearing Lebron say that every Tuesday would get me so hyped for tacos! We love mexican food in my house but since we aren’t able to just pack the kids up and head to our favorite mexican spot for tacos now, I decided to bring the tacos to us, but with a twist! Normally I’d make the usual taco bar but being that we’ll be eating at home for a while I wanted to get creative with our family Taco Tuesday. So I hooked up some taco egg rolls! This recipe is so easy and so delicious! Honestly, I doubt you’ll ever want to eat regular taco shells again after trying these! I love my egg rolls to have a sauce so I drizzled some white queso cheese and my favorite taco sauce on top for that added pop of flavor! You can eat them alone or pair them with a yummy spanish rice as a side. These are also great if you have a big family, or a husband who can EAT lol. Moms you won’t be disappointed with this quick, easy and did i mention DELICIOUS meal! Oh, and don’t forget the sour cream and pico de gallo to top it all off! 🙂

Ingredients:

Taco Egg Rolls

  • Nasoya Egg Rolls Wraps
  • 1 lb beef (or turkey)
  • 1/4 cup onions
  • 1/4 cup green peppers
  • 1 small jalapeño diced
  • 3 cloves garlic minced
  • 1 packet of taco season
  • 1/2 cup water
  • 1 tsp Adobo
  • 1 tsp Cumin
  • 1 tbsp Oil or Butter
  • Shredded Cheese
  • Sour Cream (optional)
  • White Queso (optional)

Pico de Gallo

  • 3-4 Tomatoes
  • 1/4 cup onion
  • 2 jalapeños
  • Fresh Cilantro
  • 2 tsp lime juice
  • Salt or Adobo
  • Pepper

Spanish Rice

  • 2 roma tomatoes (or 8 oz can diced tomatoes)
  • 1/4 onion
  • 2 garlic cloves
  • 1/2 tsp cumin
  • 2 cups water
  • 1 chicken bouillon cube (or 1 tsp chicken bouillon powder)
  • 1 tomato bouillon cube (or 1 tsp tomato bouillon powder)
  • 1 cup rice
  • 4 tbsp oil

Directions

Pico de gallo 

  • In a bowl add in Tomatoes, Onions, Jalapeños, Cilantro, Lime Juice, Adobo and Pepper. Mix to combine and refrigerate until ready to use.

Spanish Rice

  • Add diced tomatoes, onion, garlic cloves, chicken & tomato bouillon, cumin and 2 cups water to processor and blend until you have a broth.
  • Heat oil in pan.
  • Add cup of rice and lightly brown.
  • Add broth, mix to combine
  • Cover and simmer for 20 mins⠀

Taco Egg Rolls

  1. Heat a large skillet over medium heat.
  2. Add in meat. Break meat into small pieces with spoon while it is cooking.
  3. Cook meat until no pink is left.
  4. When meat is fully browned, remove from skillet and drain.
  5. In same pan you cooked meat in, heat 1 tbsp oil or butter.
  6. Add in onions, peppers and jalapeños. Saute about 5-7 mins or until translucent.
  7. Add in garlic and saute 1-2 additional minutes.
  8. Add meat back to pan with veggies.
  9. Then add in taco seasoning, 1/2 cup of water, adobo and cumin
  10. Stir and let simmer about 5-10 mins.
  11. While meat is simmering. Preheat deep fryer or pot of oil for frying egg rolls.
  12. Mix shredded cheese into meat (as much as you’d like) then remove from heat.
  13. Add meat mixture to center of egg roll wrap.
  14. Follow instructions on egg roll package on how to properly seal and roll wraps.
  15. Once all wraps have been rolled add to deep fryer and cook 3-4 mins or until golden brown.
  16. Add wrap to plate, cut in half and drizzle with taco sauce and queso cheese.
  17. Top roll with sour cream and pico ! Enjoy!