Nacho Scoops

• 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 chilies, 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

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 chilies. 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
4. . Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend.
5. Bake at 375u0b0 until heated through, about 5 minutes. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.

ground beef, onion, sweet red pepper, taco, tomatoes, green chiles, pepper, process cheese, cream cheese, tortilla chip scoops, sour cream

Taken from www.tasteofhome.com/recipes/nacho-scoops/ (may not work)