Keep the heat outside with munchy nachos. A foil pan takes them from grill to picnic table in just minutes.
cups tortilla chips
can (15 oz) Progresso™ black beans, drained, rinsed and mashed
can (4.5 oz) Old El Paso™ chopped green chiles, drained
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
plum (Roma) tomatoes, chopped
medium green onions, sliced (2 tablespoons)
cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan.
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.
Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.