If you’re looking for a fun twist on taco night or taco Tuesdays, these crispy beef taco eggrolls are about to become your new go-to recipe. They combine everything you love about classic tacos—ground beef seasoned with our chili seasoning, melty cheese, and bold flavors—wrapped in a golden, crunchy eggroll shell. Whether you're planning a party or need a quick dinner idea, this easy taco eggroll recipe will become your new favorite go-to recipe.
One of the best parts is that these eggrolls come together with simple ingredients and minimal prep, making them perfect for busy weeknights or last-minute gatherings. Plus, they’re incredibly versatile—you can customize the spice level, fillings, and dipping sauces to match your taste.
Why You’ll Love These Beef Taco Eggrolls
This recipe takes a familiar favorite and gives it a crispy upgrade. Instead of traditional tortillas, we’re using wonton wrappers to create that irresistible crunch. The result is a crispy taco eggroll that’s packed with flavor in every bite.
They’re also:
-
Perfect for game day snacks or party appetizers
-
Great for meal prep or leftovers
-
Easy to customize with your favorite taco toppings
-
Ready in under 30 minutes
Cooking and Seasoning the Taco Meat
Start by heating a medium skillet over medium heat and browning 1 pound of ground beef (you can use venison, bison, or even turkey).
Once the beef begins to cook, add in ½ diced onion and cook until translucent.
Next, stir in 2 tablespoons of Chugwater Chili Seasoning. This adds bold, savory flavor and works perfectly as a taco seasoning. If you prefer a little extra heat, you can use our Chugwater Chili Hot Chili Seasoning for a spicier kick.
Now add in ½ diced green bell pepper and ½ diced red bell pepper. Cook until the vegetables are softened.
Add in a 15-ounce can of diced tomatoes with green chilies and stir until everything is well combined. Let the mixture simmer briefly, then remove from heat and set aside.
Assembling the Taco Eggrolls
To build your eggrolls, lay out a wonton wrapper on a clean surface. Wet the edges with water.
Add a scoop of the seasoned taco meat and a pinch of shredded cheese. You can use cheddar, fiesta blend, or pepper jack if you want it spicier, or whichever cheese you prefer.
Then fold it tightly into an eggroll shape. Repeat this process until all of your filling is used.
It helps to have the wrapper at a diamond shape, then bring the two side corners in, then start folding and wrapping the eggroll.
Frying Until Golden and Crispy
Heat oil in a medium pan over medium heat. Once hot, carefully add the eggrolls in batches, making sure not to overcrowd the pan.
Cook each eggroll until all sides are golden brown and crispy. This usually takes just a few minutes per side. Remove from the oil and place on a paper towel-lined plate to drain any excess oil.
You can also bake these if you do not wish to fry them. You will want to bake them until the wrappers become golden and crispy.
Or you can even air fry these too. You just want to make sure to spray the tops with some oil to help them get golden.
How to Serve Taco Eggrolls
These beef taco eggrolls are best served hot and crispy right out of the pan. Pair them with your favorite dips like salsa or Chugwater Chili Dip for an extra burst of flavor.
You can also serve them with:
-
Sour cream
-
Guacamole
-
Queso dip
-
Fresh pico de gallo
They make an excellent addition to an appetizer spread, taco bar, or even as a fun dinner option alongside a simple salad.
If you love easy recipes that deliver big flavor, these crispy taco eggrolls are a must-try. They’re quick, satisfying, and bring a creative twist to traditional taco recipes. Once you make them, don’t be surprised if they become a regular request from family and friends.
Now that you have learned a fun new Chugwater Chili recipe, here are a few others to try!!!
Leave a comment (all fields required)