Preheat oven to 425°F. Cook beef in a skillet over medium heat until browned and crumbly; drain and return to skillet. Add seasoning mix and water; cook, stirring occasionally, until mixture is very thick.
Stir cheese and corn into beef in skillet. Cool 15 minutes.
Spoon about ¼ cup mixture into center of each egg roll wrapper. Fold bottom of corner over filling, and fold sides toward center over filling. Continue to roll tightly to seal. Moisten corner of wrapper lightly with water to seal.
Place egg rolls, seam side down, on a lightly greased wire rack on a rimmed baking sheet. Spray egg rolls generously with cooking spray.
Bake 15 to 20 minutes, turning once, or until golden brown. Serve with salsas for dipping.
Side Dish Ingredients
1 (7.6-oz) pkg cheesy Mexican rice
⅓ cup Ranch dressing
¼ tsp ground cumin
½ head iceberg lettuce, chopped
⅓ cup coarsely crushed corn chips
¼ cup shredded Monterey Jack cheese
Side Dish Instructions
Prepare rice according to package directions.
Stir together dressing and cumin in a large bowl. Add lettuce, chips, and cheese; toss.
Nutritional Information
Main
Side
Total
Servings
3
3
Fat (g)
25
22
47
Sat. Fat (g)
12
6
18
Protein (g)
38
8
46
Carb (g)
63
68
131
Fiber (g)
6
1
7
T. Sugs (g)
7
5
12
A. Sugs (g)
1
1
2
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