Grilled Tex-Mex Nacho Packets

 

8

cups bite-sized corn tortilla chips

1 1/2

cups refrigerated taco sauce with seasoned ground beef (from 18-oz container)

1

can (15 oz) black beans, drained, rinsed

1

cup chopped Italian plum tomatoes

3/4

cup diced peeled pitted avocado

1

can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained

1

cup shredded hot pepper Monterey Jack cheese (4 oz)

1

cup shredded Cheddar cheese (4 oz)

• 1 Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with nonstick cooking spray. Spread tortilla chips in center of each foil sheet.
• 2 Spoon ground beef in taco sauce evenly over chips. Sprinkle all remaining ingredients evenly over beef mixture. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
• 3 When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until cheese is melted and toppings are thoroughly heated.
• 4 To serve, carefully open each packet to allow steam to escape.