Bell Pepper Beef Nachos
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $20.00
- Nutrition
- 400 cal · 34g protein
- quick
- sheet-pan
- kid-favorite
- high-protein
🍳 1 pan · Picky-eater safe bet: cheese
Bell Pepper Beef Nachos is a Mexican weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $20 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 9x13 baking dishDon't have one? Amazon →
- Heavy-duty foilDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb 90% lean ground beef
- 4 count bell peppers
- 8 oz cheddar cheese
- 1 count tomato
- 2 count jalapeño peppers
- 1 bunch fresh cilantro
- 1 count lime
- 2 cloves garlic
- 4 tsp chili powder
- 4 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 425°F. Cut the bell peppers into large chip-size pieces and spread on a foil-lined sheet pan. Shred the cheddar and mince the garlic.
- Cook the raw ground beef with the garlic, chili powder, cumin, salt, and pepper in a skillet over medium-high heat for 7-8 minutes, breaking it up, until it reaches 160°F. Drain off excess fat.
- Spoon the beef over the pepper chips and cover with the cheese.
- Bake 6-8 minutes until the cheese is melted and the peppers are just tender.
- Meanwhile, dice the tomato, thinly slice the jalapeños, and chop the cilantro.
- Top the nachos with tomato, cilantro, jalapeños (keep a section jalapeño-free for kids), and a squeeze of lime.
- Picky eaters can have just the plain beef and cheese on the pepper chips, with no toppings.
- Make ahead: cook the beef and chop the toppings up to 2 days ahead and store them separately in the fridge. Assemble and bake when ready.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 34 g
- Carbohydrates
- 18 g
- Fiber
- 4 g
- Sugar
- 7 g
- Fat
- 24 g
- Saturated fat
- 11 g
- Sodium
- 740 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop