Nacho Scoops
Created by Lynn (diner524) on November 17, 2015
- Servings: 36-48
- Prep Time: 40m
- Cook Time: 5m
- Recipe #21780
Ingredients
- 3/4 pound ground beef
- 1 medium yellow onion (finely chopped)
- 1 medium sweet red pepper (finely chopped)
- 1 envelope (1 ounce) taco seasoning mix
- 1 can (14 1/2 ounces) diced tomatoes (with green chilies, undrained)
- 1 can (4 ounces) chopped green chilies
- 8 ounces pepper jack cheese (cubed)
- 4 ounces Velveeta cheese (cubed, processed)
- 4 ounces cream cheese (softened, cubed)
- 1 package (12 ounces) tortilla chips (scoops)
- 8 ounces shredded Mexican cheese blend (2 cups)
- Sour cream and pickled jalapeno slices
How to Make
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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.
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Step 2: Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted.
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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.
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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.
Nutritional Facts
- 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