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Grilled Picnic Taco Nachos

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 (15 ounce) can Progresso® black beans, drained, rinsed and mashed
  • 1 (4.5 ounce) can 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)


  1. Heat gas or charcoal grill.
  2. Spray 12 x 18-inch foil pan with cooking spray. Spread tortilla chips in pan.
  3. 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.
  4. Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted.
  5. 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%; Iron 25.00%

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

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