Lunch: Nacho Scoops Recipe

Ingredients

3/4 pound ground beef
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 envelope taco seasoning
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
1 can (4 ounces) chopped green chilies
8 ounces pepper jack cheese, cubed
4 ounces process cheese (Velveeta), cubed
4 ounces cream cheese, softened, cubed
1 package (12 ounces) tortilla chip scoops
2 cups (8 ounces) shredded Mexican cheese blend
Sour cream and pickled jalapeno slices

Instructions

In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir for 5-7 minutes or until thickened.
Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted.
Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend.
Bake at 375 ° for about 5 minutes or until heated through. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.

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