FOUR CHEESES NACHO SCOOPS

FOUR CHEESES NACHO SCOOPS 3/4 pound lean ground beef 1 onion, chopped 1 bell pepper, chopped 1 envelope taco seasoning 14.5 oz can diced tomatoes and green chilies, un-drained 4 oz can chopped green chilies 8 oz pepper Jack cheese, cubed 4 oz Velveeta cheese, cubed 4 oz cream cheese, cubed 12 oz pkg tortilla chip scoops 2 cups shredded Mexican cheese blend sour cream and pickled jalapeno peppers Cook beef, onion, and bell pepper in a skillet until meat is no longer pink, drain. Stir in taco seasoning, tomatoes, and green chilies. Cook until thickened. Stir in pepper Jack, Velveeta, and cream cheese until melted. *Place 4 dozen scoops on an ungreased baking sheet. Add a rounded tsp of beef mixture to each. Sprinkle with Mexican cheese. Bake at 375 degrees for 5 min. or until heated through. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chips.