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!
1 - 1 1/2 lbmini sweet pepperssliced lengthwise in half and seeds removed
1cupcornfresh, canned, or frozen.
1cupblack beans
1 1/2 -2 cupsleftover taco meatsee notes to make your own
1/2teaspooncumin
¼tspkosher salt
1/4teaspoonpaprika
1cupblack olivessliced
2roma tomatoesdiced
2cupscheddar 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.