In a large skillet over medium-high heat, cook the ground beef for about 6-7 minutes until browned, breaking it up with a spoon as it cooks. Drain off the excess fat.

Add the taco seasoning mix and water to the beef. Let the mixture simmer for 2-3 minutes until it thickens slightly and the seasonings fully incorporate.

Transfer the seasoned beef to a large bowl. Stir in the shredded cheddar cheese, shredded Monterey Jack cheese, black beans, corn, diced jalapeños, and crushed tortilla chips until well mixed and the cheeses start to melt from the warm beef.

Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 3 tablespoons of the filling near the bottom corner. Fold up the bottom corner over the filling, then fold in the side corners toward the center, and finally roll up tightly, sealing the last edge with a little water or beaten egg.

Heat the oil in a deep pan or fryer to 350°F. Fry the egg rolls in batches for 2-3 minutes per batch until they turn golden brown and crispy on all sides. Drain on paper towels.

Serve immediately with your favorite dipping sauces such as salsa, guacamole, or sour cream.