Ingredients
Method
- Preheat the oven to 375°F and lightly grease or line a large rimmed baking sheet.
- Remove the stems and seeds from the bell peppers, then cut each pepper in half and slice each half into three even pieces to form chip-sized sections.
- Arrange the pepper pieces cut-side up in a single layer on the prepared baking sheet.
- Heat a large skillet over medium heat and cook the ground meat, breaking it apart, until fully browned and no longer pink.
- Stir in the taco seasoning and water, then add the black beans, corn, and jalapeño slices and cook until everything is well combined and heated through.
- Spoon the meat mixture evenly over the bell pepper pieces, then sprinkle cheese over the top.
- Bake until the cheese is fully melted and bubbly, about 10 minutes.
- Remove from the oven and serve immediately with your favorite toppings.
Nutrition
Notes
These nachos are best enjoyed fresh while the peppers are still crisp and the cheese is perfectly melty. They’re a weeknight lifesaver when you want comfort food vibes without feeling heavy afterward.