Let’s assemble and cook these incredibly fun “Nacho Egg Rolls”:

1. Cook the Taco Meat Filling:

• Heat a large skillet over medium-high heat. Add the ground beef to the hot skillet.
• Cook, breaking up the meat with a spatula, until it is fully browned and no longer pink. Once cooked, carefully drain away any excess fat from the pan.
• Toss in the diced yellow onion and chopped green bell pepper. Continue to cook and stir everything together for about 4 minutes, until the vegetables begin to soften.
• Sprinkle the packet of taco seasoning over the beef and vegetables. Stir well to coat everything evenly and cook for another minute until the seasonings are fragrant. Remove from heat and set aside briefly.

2. Prepare the Cheesy Tomato Base:

• In a small bowl, mix together the 1 cup of warm nacho cheese sauce and the entire can of undrained diced tomatoes with green chilies until they are well combined.

3. Assemble the Wraps (Work One at a Time):

• Lay one large flour tortilla flat on a clean work surface.
• Spread a generous stripe of the cheesy tomato mixture (about ¼ of the total) down the center of the tortilla, leaving about 2 inches of space at the top and bottom edges.
• Spoon the seasoned beef and vegetable mixture (about ¼ of the total) over the cheese base.
• Add a few dollops of sour cream (about 2 tablespoons) over the beef.
• Sprinkle a small handful of shredded iceberg lettuce and a sprinkle of crushed Doritos over the sour cream. Don’t overfill!

4. Fold and Roll:

• To roll the wrap tightly: First, fold in the left and right sides of the tortilla over the filling.
• Then, starting from the bottom edge closest to you, roll the wrap up tightly towards the top, making sure to keep the folded sides tucked in and all the filling contained inside. It should form a compact, rectangular package.

5. Pan-Fry the Wraps:

• Heat a clean, large skillet (non-stick or cast iron works well) over medium heat. No extra oil is usually needed, but a light spray of cooking spray is fine.
• Carefully place one or two rolled wraps, seam-side down, into the hot skillet.
• Cook for about 2-3 minutes per side. Continue to turn the wrap occasionally with tongs or a large spatula until all sides are golden brown, crispy, and the wrap is heated through.

6. Serve:

• Remove the crispy nacho wrap from the skillet and let it cool for just a minute before serving. The inside will be very hot.
• You can slice the wrap in half diagonally to show off the beautiful layers, if desired.
• Serve immediately while the outside is crispy and the cheese is still warm and melty inside. Repeat the pan-frying process for the remaining wraps.

Tight rolling and careful pan-frying are key!