Crispy Taco Eggrolls

• 30 min
• 9 SERVINGS
• 230 Cal
• 15 g Protein

Ingredients:

• 1 pound Ground Beef (80% lean or leaner)
• 1 small onion, chopped
• 3 tablespoons taco seasoning mix
• 1/4 cup water
• 10 eggroll wrappers
• 1 egg, beaten
• 1 cup shredded Oaxaca cheese
• 1/2 cup salsa
• Guacamole and sour cream (optional)

Cooking:

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onion. Cook 8 to 10 minutes, breaking into 1/4-inch crumbles, stirring occasionally. Drain, if necessary. 
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
2. Add taco seasoning and 1/4 cup water, stir to combine. Remove from heat; keep warm. 
3. Preheat air fryer to 385°F. Meanwhile, place eggroll wrappers evenly on work surface, with corners facing you. Spoon about 2 tablespoons beef mixture and 1 tablespoon cheese evenly across centers of wrappers, leaving 1-inch border on right and left sides. Brush edges with egg; fold right and left sides of wrappers over filling. Fold bottom corners up over filling and roll up tightly, sealing eggroll. Spray outsides with cooking oil.
4. Place seam side down, in a single layer, in air fryer basket. Cook 8 to 10 minutes, turning halfway through, or until browned and crispy.
5. Serve with salsa. Top with guacamole and sour cream, as desired.