If Instagram Had a Food Goddess... It’d Be Diane Morrisey 👑🌮
We spend hours crawling the depths of the internet in search of next-level recipes—but honestly? We should’ve just gone straight to @dianemorrisey.

Her feed? Pure magic.
And that’s how we found TACO EGG ROLLS.

Yep. You read that right.
Crispy. Cheesy. Beefy. Dippable.
Mind = blown.

👇 Scroll down for the recipe and let the flavor explosions commence!

Recipe By: Diane Morrisey AKA the food queen on Insta’!
Plug: Check out her must have cookbook, You Got This!: Recipes Anyone Can Make and Everyone Will Love (A Cookbook)

INGREDIENTS
1 pound lean ground beef

1 onion, chopped 

1 red pepper diced
2 cloves garlic chopped

1 package taco seasoning plus water as per package

1/4 cup salsa
1/4 cup chopped cilantro 

20 egg roll wrappers

2 cups shredded cheddar cheese

Oil for frying

INSTRUCTIONS
BROWN ground beef, onions, pepper and garlic until no pink remains. Drain excess grease.

ADD taco seasoning, salsa and water as required on the package. Simmer for 5-7 minutes. Remove from heat and stir in cilantro.

LET’S ROLL. (Most egg roll wrapper packages have the instructions on how to roll them on the back of the packaging.)

LAY each egg roll wrapper out with a corner pointing towards you.

PLACE some cheese and a few tbls of taco filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly.

HEAT vegetable oil in a skillet (I used my cast iron) and when hot carefully add the Eggrolls.

FRY until golden and crispy and then turn them over and fry another minute or two.

OR BAKE THEM
PREHEAT oven to 425F and spray a large baking sheet with cooking spray.

PLACE egg rolls on the pan and brush both sides of the rolls with oil. Bake until golden brown, turn and continue to bake until golden brown and crisp.