Nacho Scoops
Recipe: #21780
November 17, 2015
Categories: Snacks, Appetizers, Christmas, Cinco de Mayo, Game/Sports Day, New Years, Oven Bake, more
"Another recipe I found in my "Taste of Home Contest Winners" magazine. Great appetizer for your football/sports parties, as you can make the filling ahead of time, then you just need to fill the scoops and bake for about 5 mins. This is a great appetizer for feeding large group, as it makes 12 dozen scoops."
Ingredients
Nutritional
- Serving Size: 1 (57.5 g)
- Calories 126.5
- Total Fat - 6.4 g
- Saturated Fat - 3.1 g
- Cholesterol - 21.8 mg
- Sodium - 187.1 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 0.8 g
- Sugars - 0.8 g
- Protein - 8.3 g
- Calcium - 163.5 mg
- Iron - 0.5 mg
- Vitamin C - 3.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 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, tomatoes and green chilies. Cook and stir for 5-7 minutes or until thickened.
Step 2
Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted.
Step 3
Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend.
Step 4
Bake at 375° for about 5 minutes or until heated through. Serve with sour cream and a jalapeno pepper slices in bowls for guests to add if desired. Repeat with remaining tortilla chip scoops.
Tips
No special items needed.