Loaded Mini Bell Pepper Nacho Skillet

Are you a nacho lover? Well I healthified the original version for you just in time for the Super Bowl!

I kept them dairy-free by using Siete Blanco Dairy-Free Queso. It’s soooo good. I love their nacho cheese, its super creamy and a little spicy.

Ingredients:

• 1 lb organic grass-fed ground beef

• 1/4 onion, finely diced

• 4 oz. can of diced green chiles

• 1 tbsp cumin

• 1 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp garlic powder

• salt/pepper

• Mini bell peppers, sliced length wise

Toppings:

• Black beans

• Siete DF Blanco Queso

• Fire Roasted Corn

• Green Salsa

• Jalapeños

• Cilantro

• Radishes

• Avocado

Directions:

1. Preheat the oven at 400 degrees.

2. Meanwhile on the stovetop, brown the ground beef and diced onions over medium-high heat until fully cooked (about 8 minutes) and drain.

3. Return the beef to the pan, and sprinkle on the taco seasonings and the diced green chiles.

4. Stir in 3/4 cup water, bring it to a simmer, reduce heat and simmer until the liquid mostly evaporates, about 5 minutes.

5. While the beef is cooking, add a layer of sliced mini bell pepper to a skillet.

6. Spoon the ground beef on top the bell peppers. Next, layer the beans, corn, DF cheese, green salsa and jalapeños.

7. Bake for 15 minutes.

8. Remove from the oven, and sprinkle on cilantro, radish and avocado. You can eat with your hands and scoop the nacho filling with the bell pepper, or if you don’t want to get messy you can use a fork!