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
Nacho Scoops
Nacho Scoops
Prep Time
40 min
Cook Time
5 min
Yield
12 dozen
Ingredients
- 3/4 pound ground beef
- 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 chiles, undrained
- 1 can (4 ounces) chopped green chiles
- 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 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, diced tomatoes and chopped green chiles. Cook and stir until thickened, 5-7 minutes.
- 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° 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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