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Bell Pepper Nachos

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Serves:

1 Serving

About the Recipe

This healthy nacho lunch comes together super fast with leftover ground taco meat and taco fixings. It’s also a nutritious twist on the traditional homemade nachos.

After a quick first bake in the oven, you get to load the nacho with all your favorite toppings like cheese, sour cream, salsa, and guacamole.

Ingredients

  • 1 bell peppers, sliced into nacho size pieces

  • ¼ cup leftover taco meat

  • ⅛ cup salsa, divided

  • 2 ounces shredded Cheddar cheese

  • 1 ounce black olives

  • ⅛ cup guacamole

  • 1 tablespoon sour cream

Instructions

Prep the oven:

  • Place one oven rack on the middle shelf and preheat the oven to 350F. Line a large baking sheet with parchment paper.


Bake:

  • Place the sliced bell peppers onto the baking sheet and bake for 5 minutes.

  • Remove from the oven and top with taco meat, salsa, cheese, black olives, and any other toppings you want to be heated.

  • Place the baking sheet in the oven and bake until the cheese is melted, about 5 minutes.

  • Remove the nachos from the oven and allow them to cool before serving.


To pack for lunch:

  • If packing into lunch containers, allow the nachos to cool down to room temperature before packing into lunch containers. Pack the guacamole and sour cream into separate sauce containers. 

  • Refrigerate until ready to pack in a lunch bag.

As prepared via: Laura Fuentes

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