Nacho Scoops
TOTAL TIME: Prep: 40 min. Bake: 5 min./batch
YIELD: 12 dozen.
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
Ingredients
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3/4 pound ground beef
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1 medium onion, finely chopped
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1 medium sweet red pepper, finely chopped
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1 envelope taco seasoning
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1 can (14-1/2 ounces) diced tomatoes and green chiles, undrained
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1 can (4 ounces) chopped green chiles
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8 ounces pepper jack cheese, cubed
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4 ounces process cheese (Velveeta), cubed
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4 ounces cream cheese, softened, cubed
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1 package (12 ounces) tortilla chip scoops
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2 cups shredded Mexican cheese blend
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Sour cream and pickled jalapeno slices
Directions
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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 chiles. Cook and stir until thickened, 5-7 minutes.
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2.
Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted.
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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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4.
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.
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