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Grilled Picnic Taco Nachos

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Grilled Picnic Taco Nachos
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Keep the heat outside with munchy nachos. A foil pan takes them from grill to picnic table in just minutes.
Jul 7, 2010

Ingredients

  • 5 cups (1.25 L) tortilla chips
  • 1 can (19 oz) black beans, drained
  • 1 can Old El Paso* Chopped Green Chilies, drained
  • 2 tsp (10 mL) Old El Paso* Taco Seasoning Mix (from 35 g package)
  • 2 plum (Roma) tomatoes, chopped
  • 2 cups (500 mL) finely shredded Monterey Jack or Cheddar cheese

Steps

  • 1
    Heat gas or charcoal grill. Spray 12x18-inch foil pan with nonstick cooking spray. Spread tortilla chips in pan.
  • 2
    In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
  • 3
    Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.

Expert Tips

  • Tip 1
    Tip: Foil pans can bend or buckle when you lift them. Slide the pan onto a cutting board to give it more stability.

Nutrition Information

570 Calories, 29g Total Fat, 25g Protein, 54g Total Carbs, 3g Sugars

Nutrition Facts

Serving Size: 4 servings
Calories
570
Total Fat
29g
Saturated Fat
13g
Trans Fat
1/2g
Cholesterol
55mg
Sodium
1180mg
Total Carbs
54g
Dietary Fiber
12g
Sugars
3g
Protein
25g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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