Nacho Scoops

Name: Nacho Scoops
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 chiles; 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 shredded Mexican cheese blend; Sour cream and pickled jalapeno slices

12 ingredients

5 steps

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 chiles
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 shredded Mexican cheese blend
Sour cream and pickled jalapeno slices

Directions

1

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 until thickened, 5-7 minutes.
2

Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted.
3

Place 4 dozen scoops on an ungreased
4

. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend.
5

Bake at 375° until heated through, about 5 minutes. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.