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Nacho Scoops

 Nacho Scoops
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
144 ServingsPrep: 40 min. Bake: 5 min./batch


  • 3/4 pound ground turkey or beef
    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


  • 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

2 of 2

Nacho Scoops (continued)

Directions (continued)

  • 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. Yield: 12 dozen.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.