1-Let’s dive into making these nacho egg rolls, turning your kitchen into a fun zone with minimal effort. Start by prepping your space gather all those ingredients and tools to keep things smooth. For the queso dip, simmer milk until warm, then mix in shredded cheddar cheese and seasonings like garlic powder, salt, and pepper until it melts into a creamy dip.

2-Next, use a blender to pulse the vegetables red, green, and yellow bell peppers, jalapeño, Roma tomatoes, and red onion until they’re finely chopped for that perfect filling texture. In a skillet, brown the ground beef with garlic powder, cumin, cayenne pepper, salt, and pepper, then stir in the chopped veggies and cook briefly before letting it cool. Don’t forget to add in the black beans for extra heartiness.

3-Wrapping and Frying the Egg Rolls: Once your filling is ready, place it on the egg roll wrappers, fold them up, and seal with a mix of cornstarch and cold water to keep everything secure. Heat vegetable oil to 350 degrees and fry a few at a time until they’re golden brown, which takes about two minutes then drain them on paper towels. Serve right away with that homemade queso dip for the ultimate snack.