Nacho Scoops Recipe

Nacho Scoops Recipe photo by Taste of Home

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Serve your clan a big ol’ platter of these fun and crazy-tasty nacho bites as you cheer for your team. You’ll score big with tortilla chips filled with creamy, spicy cheese and beef! —Raine Gottess, Coconut Creek, Florida

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Nacho Scoops Recipe

Prep/Total Time: 30 min.

Yield: 144 Servings

25 5 30

Ingredients

3/4 pound ground beef
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With Johnsonville Italian Sausage.
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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

Directions

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.
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 chips. Yield: 12 dozen.

Originally published as Nacho Scoops in Simple & Delicious December/January 2013, p40