Grilled Picnic Taco Nachos

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

Minutes

Total Time

15

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
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.
Success
Foil pans can bend or buckle when you lift them. Slide the pan onto a cutting board to give it more stability.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 570
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 13g,
    • Trans Fat 1/2g),
  • Cholesterol 55mg;
  • Sodium 1180mg;
  • Total Carbohydrate 54g
    • (Dietary Fiber 12g,
    • Sugars 3g),
  • Protein 25g;
Percent Daily Value*:
    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.