Mexican Egg Rolls


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Rolled up to look like egg rolls, these ground beef filled entrees (or appetizers) will get rave reviews!!

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Houston, Tx.


  • 1 lb. ground beef
  • 1 green bell pepper, diced
  • 1 tomato, diced
  • 1/2 small onion, diced
  • 2 Tbs. seasoned salt
  • 2 C. flour tortilla mix
  • 1/2 C. warm water
  • sour cream (optional)
  • cooked Spanish rice
  • refried beans

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Cook ground beef in a skillet over medium-high heat and add in diced vegetables; lower heat to medium-low and let simmer 7 minutes. Meanwhile, combine tortilla mix and water in large bowl. (If mixture is too sticky, add more mix, if too dry, add more water, 1 tsp at a time) until the right consistency is reached (pliable enough to form 2-inch balls and rolled out). Separate dough into about 20 2-inch balls and roll out on a lightly floured surface. Drain fat from meat. On each "tortilla", spread about 1 to 1 1/2 tsp of meat and fold: starting from bottom, fold up, then fold in sides toward center and roll up to top. Pinch seam thoroughly to avoid opening during frying. Once all "egg rolls" are assembled, fry about 4 or 5 at a time in a deep fryer or a frying pan half-filled with oil. Once lightly golden brown (about 2 minutes), remove from oil and place on plate/platter lined with paper towels.

This recipe is great served with Spanish rice, refried beans, and a fresh green salad. Sour cream is a great dip for these "egg rolls"! 

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