Grilled Taco Nachos

Grilled Taco Nachos

What’s a great party without nachos? Create a really great party with these really great nachos!

Prep Time

25

Minutes

Total Time

35

Minutes

Makes

8

servings

10
cups tortilla chips
2
pounds bulk pork sausage, cooked and drained
2
cans (4.5 ounces each) Old El Paso® chopped green chiles, drained
4
teaspoons Old El Paso® taco seasoning mix (from 1-ounce package)
4
roma (plum) tomatoes, chopped (1 1/3 cups)
4
medium green onions, sliced (1/4 cup)
4
cups finely shredded Colby-Monterey Jack cheese (1 pound)
  1. Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.
  2. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Pump up the flavor of these colorful nachos by using bulk chorizo sausage instead of the bulk pork sausage. Or try Monterey Jack cheese with jalapeño peppers instead of the Co-Jack.
Serve With
Serve these nifty nachos with sour cream and your favorite salsa.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 600
    • (Calories from Fat 395 ),
  • Total Fat 44 g
    • (Saturated Fat 19 g,),
  • Cholesterol 105 mg;
  • Sodium 1430 mg;
  • Total Carbohydrate 26 g
    • (Dietary Fiber 3 g,
  • Protein 28 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 3 High-Fat Meat;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.