Nacho Typical Nacho's
Bell pepper nachos are a vibrant twist on a classic favorite, offering a delightful crunch and burst of freshness in every bite. These zesty, colorful chips are not only a feast for the eyes but also a delicious treat that perfectly balances savory flavors with a hint of sweetness from the bell peppers. Their simplicity makes them an ideal snack for any occasion—whether you're hosting a lively party or enjoying a relaxed night in, preparing these nachos is both quick and straightforward, ensuring you have a tasty, healthy option ready in no time.
Ingredients
- 1 pint ground beef
- 1 pint Spanish Pinto Beans
- 1 bag small bell peppers, halved and de-seeded
- 1.5 cups shredded cheese.
Taco Seasoning
- 1 tbsp chili powder
- 2 tbsp tomato powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional for heat)
Instructions
- In a medium pot, add 1 pint of ground beef, (including liquid), 1 pint of Spanish Pinto beans, and the taco seasoning. Extra onion is optional. Heat until seasoning is well incorporated into mixture.
- Half the mini bell peppers, remove seeds and membrane. Lay flat on baking dish.
- Spoon taco/bean mixture over the peppers as evenly as possible. They are nacho's, its not the end of the world if some have more than others.
- Place the shredded cheese of choice on top of the taco mixture.
- Bake at 325F for 20 minutes
- Enjoy while warm. If there are any leftovers, they are good in the fridge for approximately 3 days.
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