Mini Bell Pepper Nachos
1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large skillet, cook beef over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon. Stir in taco seasoning and ½ cup water; heat to a boil. Reduce heat to medium-low; cook and stir 3 minutes or until liquid is absorbed. Makes about 3 cups.
2. Place peppers, cut side up, on prepared pan; top with beef mixture, beans, corn and cheese. Bake 20 minutes or until golden brown and cheese melts.
3. Serve nachos topped with avocado, tomato, lettuce and yogurt.
Chef Tip: To customize nachos, serve with black olives, cilantro, green onions, hot sauce, jalapeño, limes, radish, red onion and/or salsa.
- 14 g Fat
- 5 g Saturated Fat
- 62 mg Cholesterol
- 407 mg Sodium
- 21 g Carbohydrates
- 6 g Fiber
- 6 g Sugars
- 1 g Added Sugars
- 28 g Protein
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Nutritional Information
- 14 g Fat
- 5 g Saturated Fat
- 62 mg Cholesterol
- 407 mg Sodium
- 21 g Carbohydrates
- 6 g Fiber
- 6 g Sugars
- 1 g Added Sugars
- 28 g Protein
Directions
1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large skillet, cook beef over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon. Stir in taco seasoning and ½ cup water; heat to a boil. Reduce heat to medium-low; cook and stir 3 minutes or until liquid is absorbed. Makes about 3 cups.
2. Place peppers, cut side up, on prepared pan; top with beef mixture, beans, corn and cheese. Bake 20 minutes or until golden brown and cheese melts.
3. Serve nachos topped with avocado, tomato, lettuce and yogurt.
Chef Tip: To customize nachos, serve with black olives, cilantro, green onions, hot sauce, jalapeño, limes, radish, red onion and/or salsa.