Easy simple week night dinner…it’s called Nachos! Yum… right!
Grace wasn’t so sure at first though! While I was throwing things together she kept looking at me like I was crazy. Here are a few of the ingredients.
- 2 lbs of ground beef
- 2 jalapenos
- 1/2 onion
- several green peppers, red peppers, whatever color and how ever many you would like!
- 1 package of the Taco Skillet Sauce (this is my favorite and it’s gluten-free and low carb) use which ever is our fav
- shredded Colby cheese and Monterey jack cheese
I cooked the ground beef, added the chopped jalapeno (seeded and deveined) then added in the taco skillet sauce. Now there are times that we eat just this with corn chips or corn tortillas. But tonight I decided to switch it up a bit. I sliced the green, red, and yellow peppers into large chip size chunks. Placed them on a foil lined baking sheet. Topped that with some of the ground beef mixture and popped that into the oven, which was set on broil low. I wanted the peppers to keep some of a bite to them and really just melt the cheese and crispy up the cheese a bit. I kept an eye on these once I put them under the broiler, only because I tend to get busy doing other things and will forget! It took about 5-10 minutes (tops) to get them where I really wanted them.
Took them out and Grace and I literally ate them off the sheet pan. We added some sour cream and salsa. She and I almost ate the whole pan by ourselves. Remember, I said she wasn’t real thrilled with the thought of these…..she loved them.
I also made some with corn tortilla chips, and followed the same procedure.
We topped these with some chopped jalapeno, salsa, and sour cream. You really have to watch these in the broiler otherwise you will toast your chips too much.
If you are looking for a low carb nacho these pepper ones are perfect! Low carb and gluten-free. Otherwise, go for the tortilla chips if you are looking for just gluten-free.