Ingredients
1
lb lean (at least 80%) ground beef
1
medium onion, finely chopped (1/2 cup)
1
package (1 oz) Old El Paso™ taco seasoning mix
2/3
cup water
1
bag (1 lb) mini sweet bell peppers (about 18 peppers), halved, seeded
6
tablespoons from 1 can (16 oz) Old El Paso™ Traditional Refried Beans
1/2
cup shredded Mexican cheese blend (2 oz)
6
tablespoons sour cream
36
slices pickled jalapeño chiles or ripe olives
Preparation
In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water. Simmer 3 to 4 minutes or until thickened.
Set oven control to broil. Place bell pepper halves on ungreased cookie sheet. Spoon about 1/2 teaspoon refried beans into each pepper half; top each with about 1 1/2 teaspoons beef mixture. Sprinkle evenly with cheese.
Broil with tops 6 inches from heat 2 minutes or until cheese is melted and bubbly. Top each with about 1/2 teaspoon sour cream and 1 jalapeño slice. Serve warm.
