15–16 fresh jalapenos
1 lb ground beef
1 pkg (1 oz) Old El Paso Taco Seasoning Mix
2/3 cup water
4 tablespoons cream cheese, (softened)
1 cup shredded Cheddar cheese
1/2 lb bacon (the amount you need will depend on the size of your peppers. You will need approximately 1 slice of bacon per pepper)
Preheat the oven to 375ºF. Line a baking sheet with foil and set aside.
Cut the jalapeños in half lengthwise. Remove the seeds and the ribs and discard.
Brown the ground beef in a large skillet. Drain any grease if necessary. Add the taco seasoning and 2/3 cup water and bring to a boil. Reduce the heat and simmer, uncovered, until thickened, 3 to 4 minutes.
Place the cream cheese in a large bowl, then add the cooked taco meat. Stir until combined. Stir in the shredded cheese.
Fill each of the halved jalapeños with the taco meat, dividing evenly.
Cut the bacon in half. Wrap one of the half slices of bacon around each of the jalapeños. Secure with a toothpick and place on the baking sheet.
Bake in the preheated oven for 30 minutes, or until the bacon is cooked through. Crisp up under the broiler for a minute or two, if desired. Serve warm.