Grilled Picnic Taco Nachos

Prep: 15 min | Yield: 4 servings

Ingredients

• 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 (8 ounces) finely shredded Colby-Monterey Jack cheese blend

Instructions

1. Heat gas or charcoal grill.
2. Spray a 12 x 18 inch foil pan with cooking spray. Spread tortilla chips in pan.
3. In a 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.

Notes

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

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.

Nutrition

Per 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.

Attribution

Recipe and photo used with permission from: Betty Crocker