A new take on nachos that saves on calories, but doesn’t skimp on flavor!

Ingredients

• One 3 lb bag mini peppers
• 1 lb lean ground beef or turkey
• 1 packet store bought taco seasoning or homemade taco seasoning
• 1 cup salsa
• 1 cup shredded cheese
• 1/4 cup chopped cilantro

Optional toppings

• Shredded lettuce
• Pickled jalapeños
• Pico de gallo
• Sour cream
• Taco sauce

Directions

1. Spray 9×13 casserole dish with nonstick spray.
2. Cut stem off peppers and then cut in half. Place in casserole dish, covering the bottom. Set aside.
3. Cook beef in skillet over medium heat, crumbling, until no longer pink.
4. Stir salsa and taco seasoning into meat, mixing well to combine.
5. Spoon meat overtop peppers. Top with cheese and cilantro. (If prepping for the week, allow to cool fully and cover. Refrigerate and follow remaining steps when ready to cook.)
6. Cover casserole dish with tin foil. Bake at 400° for 15 minutes. Remove tin foil and bake an additional 10 minutes.
7. Remove nachos from oven and top with desired toppings.