Nacho Egg Rolls

Ingredients

• 1 pound ground beef (or ground turkey/chicken for a leaner option)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup shredded cheddar cheese (or Mexican blend cheese)
• 1/4 cup salsa (optional, for added flavor)
• 12 egg roll wrappers
• Vegetable oil for frying
• Optional toppings: guacamole, sour cream, or salsa for dipping

Instructions

1. Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until the onion becomes soft and translucent. This will help release the sweetness and flavor from the onion.
2. Add the ground beef (or turkey/chicken) to the skillet, breaking it up with a spoon as it cooks. Cook for about 5-7 minutes, or until the meat is browned and fully cooked through. Once cooked, drain any excess fat from the skillet, especially if using beef, as you want the filling to remain savory and not greasy.
3. Stir in the garlic powder, ground cumin, and chili powder to the cooked meat mixture. The spices will give the filling that classic nacho flavor. Cook for an additional 1-2 minutes to allow the spices to bloom and coat the meat evenly. If desired, stir in 1/4 cup of salsa for an added burst of flavor. Taste the mixture and adjust the seasoning with salt and pepper to your liking.
4. Remove the skillet from the heat and allow the meat mixture to cool for a few minutes. Once slightly cooled, stir in the shredded cheddar cheese until the cheese melts into the beef mixture. This will create a creamy, cheesy filling that binds everything together.