Taco Scoop Recipes

NACHO SCOOPS

Nacho Scoops image

Serve your clan a big ol' platter of these fun and crazy-tasty nacho bites as you cheer for your team. You'll score big with tortilla chips filled with creamy, spicy cheese and beef! -Raine Gottess, Coconut Creek, Florida

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 12 dozen.

Number Of Ingredients 12

Ingredients

3/4 pound ground beef
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 envelope taco seasoning
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
1 can (4 ounces) chopped green chiles
8 ounces pepper jack cheese, cubed
4 ounces process cheese (Velveeta), cubed
4 ounces cream cheese, softened, cubed
1 package (12 ounces) tortilla chip scoops
2 cups shredded Mexican cheese blend
Sour cream and pickled jalapeno slices

Steps:

In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir until thickened, 5-7 minutes., Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted., Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend., Bake at 375° until heated through, about 5 minutes. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.

Nutrition Facts :

LINDA'S TACO SCOOP APPETIZERS

Linda's Taco Scoop Appetizers image

I made these yesterday for my Holiday Appetizer Party with my cooking and recipes group and they were really good! The amount is approximate, depending on how much you fill the scoops. I had some scoops left over when I got done making mine.

Provided by Lindas Busy Kitchen

Categories Meat

Time 35m

Yield 90-100 approximately

Number Of Ingredients 7

Ingredients

1 1/2 lbs lean ground beef
1 (1 1/4 ounce) package taco seasoning, divided
1/2 cup water
8 ounces Mexican blend cheese
8 ounces chunky salsa
1 (12 ounce) bag Frito Scoops, bite-size
1 (8 ounce) container sour cream

Steps:

In a lg. skillet over med-high heat fry hamburger until almost done, chopping to break up the meat into small pieces.
When meat is done, drain grease.
Add half the pack of taco seasoning and water. Continue cooking until water is evaporated.
Add salsa, and mix well.
Add half the bag of Mexican blend cheese. Mix well until cheese melts. Set aside.
When ready to make scoops, fill each one with a little meat mixture.
Preheat oven to 350.
Mix sour cream and the rest of the pack of taco seasoning. Set aside.
Top scoops with additional cheese.
Put on a lg. baking sheet, and bake in the oven for about 5 minutes, or until cheese is melted.
Put on serving platter, and dollop with a little sour cream mix.

Nutrition Facts : Calories 29.3, Fat 2, SaturatedFat 1.1, Cholesterol 8.9, Sodium 82.6, Carbohydrate 0.6, Fiber 0.1, Sugar 0.4, Protein 2.1

SCOOP-IT-UP TACO DIP

Scoop-It-Up Taco Dip image

Gather friends around a platter of this delicious taco "dip," with ground beef, salsa, and plenty of cheese.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 12

Number Of Ingredients 8

Ingredients

1 box (4.6 oz) Old El Paso™ taco shells (12 shells)
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (16 oz) Old El Paso™ traditional refried beans
3 cups shredded lettuce
1 cup shredded Cheddar cheese (4 oz)
1 medium tomato, diced
1 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

Heat oven to 375°F. Break taco shells in half; arrange in single layer on ungreased cookie sheet. Bake 5 to 7 minutes.
Meanwhile, prepare ground beef with seasoning mix as directed on box. Heat refried beans as directed on can.
Layer lettuce, beans, seasoned ground beef, cheese, tomato and salsa on large plate. Serve with warm taco shell halves for scooping.

Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 0 g, TransFat 0 g

TACO SCOOP

Taco Scoop image

Make and share this Taco Scoop recipe from Food.com.

Provided by srosfeld

Categories Spreads

Time 15m

Yield 1 pan, 3-5 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces cream cheese
1/4 cup sour cream
1 (1 1/4 ounce) package taco seasoning
1 lb hamburger
1/2 head iceberg lettuce
2 tomatoes
2 (4 1/2 ounce) cans sliced ripe olives
2 cups grated American cheese

Steps:

Soften cream cheese.
Brown hamburger.
Mix in taco seasoning as directed.
Mix cream cheese and sour cream together. (Use more or less sour cream to get the consistency that you want.).
Mix some taco seasoning into cream cheese or use other seasoning to your discretion.
Layer ingredients in order on a large sheet pan or whatever works for you.
Let each person top theirs with salsa or other condiments.
Use tortilla chips to scoop.
Enjoy!

Nutrition Facts : Calories 989.8, Fat 82.2, SaturatedFat 39.2, Cholesterol 278.1, Sodium 2185.4, Carbohydrate 24.5, Fiber 7, Sugar 11.7, Protein 42.9

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