Grilled Picnic Taco Nachos
Keep the heat outside with munchy nachos. A foil pan takes them from grill to picnic table in just minutes.
- 5 cups tortilla chips
- 1 can (15 ounces) Progresso® black beans, drained, rinsed and mashed
- 1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
- 2 teaspoons Old El Paso® taco seasoning mix (from 1-ounce package)
- 2 plum (Roma) tomatoes, chopped
- 2 medium green onions, sliced (2 tablespoons)
- 2 cups finely shredded Colby-Monterey Jack cheese blend (8 ounces)
- Heat gas or charcoal grill.
- Spray 12 x 18-inch foil pan with cooking spray. Spread tortilla chips in
- 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
- Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes
or until cheese is melted.
Carefully remove foil.
Prep time 15 min | Total time 15 min | Servings: 4
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.
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*: Vitamin A 25.00%; Vitamin C 6.00%; Calcium 50.00%;
Exchanges: 3 1/2 Starch; 2 High-Fat Meat; 2 Fat
Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit: Betty Crocker/General Mills.