Grilled Picnic Taco Nachos

Keep the heat outside with munchy nachos. A foil pan takes them from grill to picnic table in just minutes.

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4

Ingredients

5
cups tortilla chips
1
can (15 oz) Progresso™ black beans, drained, rinsed and mashed
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
2
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
2
plum (Roma) tomatoes, chopped
2
medium green onions, sliced (2 tablespoons)
2
cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

  • 1 Heat gas or charcoal grill. Spray 12x18-inch foil pan with 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

To reduce the calories to 470 and the fat to 12 grams per serving, make these nachos with baked tortilla chips and reduced-fat Monterey Jack cheese.

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
570
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
13g,
13%
Trans Fat
1/2g
1/2%
),
Cholesterol
55mg
55%;
Sodium
1180mg
1180%;
Total Carbohydrate
54g
54%
(Dietary Fiber
12g
12%
  Sugars
3g
3%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
6%;
Calcium
50%;
Iron
25%;
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.