Turn to the grill for a fun way to heat and serve nachos, with foil packets holding chips, prepared meat sauce, cheese, and more.
cups bite-sized corn tortilla chips
cups refrigerated taco sauce with seasoned ground beef (from 15-oz container)
can (15 oz) black beans, drained, rinsed
cup chopped Italian plum tomatoes
cup diced peeled pitted avocado
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
cup shredded hot pepper Monterey Jack cheese (4 oz)
cup shredded Cheddar cheese (4 oz)
Heat grill. Cut four 18x12-inch sheets of Reynolds Wrap® Heavy Duty Foil; spray foil with nonstick cooking spray. Spread tortilla chips in center of each foil sheet.
Spoon ground beef in taco sauce evenly over chips. Sprinkle all remaining ingredients evenly over beef mixture. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until cheese is melted and toppings are thoroughly heated.
To serve, carefully open each packet to allow steam to escape.
To bake packets, place on large cookie sheet; bake at 375°F. for 15 to 20 minutes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/4 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:6 Starch; 6 Other Carbohydrate; 6 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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