Mini Sweet Pepper Nachos
These Mini Sweet Pepper Nachos are the perfect way to use up some leftover taco meat and still indulge that nacho craving, but with a gluten-free, low-carb option!
Servings 6 people
Calories 501kcal
Equipment
Ingredients
- 1 - 1 1/2 lb mini sweet peppers sliced lengthwise in half and seeds removed
- 1 cup corn fresh, canned, or frozen.
- 1 cup black beans
- 1 1/2 -2 cups leftover taco meat see notes to make your own
- 1/2 teaspoon cumin
- ¼ tsp kosher salt
- 1/4 teaspoon paprika
- 1 cup black olives sliced
- 2 roma tomatoes diced
- 2 cups cheddar cheese
Instructions
- Pre-heat oven to 350 degrees.
- Heat leftover taco meat in a skillet with beans, corn, paprika, cumin, and salt. Stir to mix and cook for 3-4 minutes until meat is fully heated.
- Line baking sheet with 1/2 of the mini peppers and then spoon on taco meat, bean, and corn mixture. Add fresh tomatoes (or pico), sliced olives, and 1/3 shredded cheese. Repeat with remaining peppers, meat mixture, tomatoes, olives, and cheese.
- Add to oven and bake for 10-15 minutes until cheese is melted and pepper are softened.
- Top with fresh cilantro and enjoy!
Notes
Make Your Own Taco Meat:
Use our Homemade Taco Seasoning and cook 1/2 lb of ground beef in a skillet, breaking beef apart as it cooks. Cook for a couple of minutes and then add a tablespoon of taco seasoning and continue cooking until meat is fully cooked approximately 5 minutes.
Customize!
Add your other favorite taco toppings like sliced jalapenos, pico de gallo, guacamole, or sour cream.
Use a blend of any of your favorite Mexican cheeses or mozzarella.
Nutrition
Calories: 501kcal | Carbohydrates: 26g | Protein: 28g | Fat: 32g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 741mg | Potassium: 859mg | Fiber: 8g | Sugar: 10g | Vitamin A: 6668IU | Vitamin C: 246mg | Calcium: 322mg | Iron: 4mg