Heat taco meat, black beans, and peppers together in a skillet over medium heat.
Stir in cheese just until melted.
Set aside to cool slightly.
Cut 3 football shapes out of each egg roll wrapper using a cookie cutter or knife.
Whisk together 1 egg and water to create an egg wash.
Brush egg wash over one football shaped egg roll wrapper.
Spoon one tablespoon of the taco mixture onto the football.
Set another football shaped egg roll wrapper over top and press and seal the edges.
Repeat creating a total of 30 footballs.
Heat oil to 350 degrees F.
Fry taco footballs until deep golden brown, about 1 minutes, flipping them over as needed.
Remove from oil and set on paper towels to drain excess oil.
Spoon sour cream into a pastry or zip top bag.
Pipe sour cream laces over each football.
Serve.
Recipe Notes
You can fill your Fried Taco Football with any of your favorite taco fillings. This combo is my favorite. I usually brown ground sirloin, then remove it from the pan and sauté the peppers then toss in the black beans. I spoon the meat back in the pan and sprinkle on the taco seasoning with water and let it simmer until the liquid evaporates.
I found it easier to sprinkle the cheese over the taco meat and allow it to melt before spooning it onto the egg roll wrapper footballs. That way I could easily measure out 1 tablespoon of filling for each. You could also use thin cheese slices and cut them into smaller football shapes if you want your Fried Taco Footballs to be extra cheesy.
Set your fried taco footballs onto Bounty Paper Towels to drain off the excess oil.
I get the best -ooking laces by using a pastry bag fitted with a small #3 or #4 round pastry tip, but you can simply snip the tip and pipe out the sour cream. You can also fill a small zip-top bag with sour cream if you don't have a pastry bag.
If you make these ahead of time you can reheat them in a 250-degree oven for 10 minutes.