Like most paleo-inspired chefs, Celia is always looking for unique ways to substitute vegetables for carbohydrates. In this fun recipe she uses bell peppers as the chips for Mexican beef nachos. Simple, tasty, and beautiful … this one’s a keeper!
Ā
Ingredients:
- 1 lb grass-fed ground beef
- 2 TĀ taco seasoning
- Ā¾ c water
- 4 bell peppers, assorted colors
- Ā½ c shredded goat or sheep cheese
- 1 jalapeƱo, deseeded and sliced
- Ā¼ c chopped cilantro
- 1 avocado, mashed, optional
- ā c jarred salsa of choice, optional
Instructions:
Preheat oven to 350F and make taco meat. (Brown. Drain. Add seasoning and water. Simmer until water is absorbed.)
Deseed bell peppers and cut into “chips.”
Spoon taco meat into pepper chips.
Sprinkle with cheese.
Top with jalapeƱo and cilantro.
Place in preheated oven until cheese is melted. (About 7 minutes.)
Remove from oven and top with avocado and salsa if desired. Serve as an appetizer to a large group or as your main dish for your family.
For easy printing without all the pictures, click the print button below. We hope you enjoy this recipe as much as we did!
Until next time,
Prep Time:
Yield:
Category:
Print
Pin
Scale
Ingredients
- 1 lb grass-fed ground beef
- 2 T taco seasoning
- 3/4 c water
- 4 bell peppers, assorted colors
- 1/2 c shredded goat or sheep cheese
- 1 jalapeƱo, deseeded and sliced
- 1/4 c chopped cilantro
- 1 avocado, mashed, optional
- 1/3 c jarred salsa of choice, optional
Instructions
- Preheat oven to 350F.
- Make taco meat. (Brown. Drain. Add seasoning and water. Simmer until water is absorbed.)
- Deseed bell peppers and cut into “chips.”
- Spoon taco meat into pepper chips.
- Sprinkle with cheese.
- Top with jalapeƱo and cilantro.
- Place in preheated oven until cheese is melted. (About 7 minutes.)
- Remove from oven.
- Top with avocado and salsa if desired.
- Serve.
