Grilled Picnic Taco Nachos

By srumbel

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

from bettycrocker.com

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)

Details

Preparation time 15mins
Cooking time 15mins

Preparation

Step 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

Expert TipsTo 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