Name: Nacho Scoops
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 12 servings
Cuisine: North America, Mexican
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

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

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

Instructions

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.

2 Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted.

3 Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend.

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.