Grilled Picnic Taco Nachos Recipes

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GRILLED TACO NACHOS



Grilled Taco Nachos image

Provided by Food Network

Time 35m

Yield 8 servings

Number Of Ingredients 7

10 cups tortilla chips
2 pounds bulk pork sausage, cooked and drained
2 cans (4.5 ounces each) Old El Paso® chopped green chiles, drained
4 teaspoons Old El Paso® taco seasoning mix (from 1-ounce package)
4 roma (plum) tomatoes, chopped (1 1/3 cups)
4 medium green onions, sliced (1/4 cup)
4 cups finely shredded Colby-Monterey Jack cheese (1 pound)

Steps:

  • 1. Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.
  • 2. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted

GRILLED TACO NACHOS



Grilled Taco Nachos image

Fire up the grill or campfire! These are a staples for our weekend camping excursion trips. We found the basic recipe on Betty Crocker's website then just added to it. I suppose these could be made in the oven, but for some reason they just taste better over a fire. The ingredients here do not need to be exact since you may want to layer your nachos with more or less toppings. This is just the basic start.

Provided by ARathkamp

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

white corn tortilla chips (restaurant style, triangle shaped, salted)
1 lb zesty hot sausage (we like Bob Evans)
1 lb ground beef
2 (4 ounce) cans mild green chilies (or jalapenos if you want extra spicy)
1 (1 1/4 ounce) packet taco seasoning
2 cups salsa
1 bunch green onion, chopped
4 cups shredded Mexican blend cheese
8 ounces sour cream
aluminum foil (can use non-stick type)
cooking spray

Steps:

  • Use aluminum foil to make 4 large sheets. Size will vary depending on how big the packets become. You will need enough to completely cover the chips and toppings.
  • Spray inside of each sheet with cooking spray so the nachos do not stick. I would still suggest this step even if using non-stick foil.
  • Make a pile of nacho chips in the middle of each foil sheet.
  • Pile on your favorite toppings from the list above, or create your own (except sour cream).
  • Fold over foil on tops to make packets (don't let any of those toppings fall out!) and place on the grill or grate over a low burning campfire.
  • Let cook / steam for about 10 - 15 minutes.
  • Remove from heat and enjoy! As a note of caution, be careful when opening the packets as they will be hot and steam will be released. Top with sour cream.

Nutrition Facts : Calories 1612.3, Fat 129.8, SaturatedFat 59.6, Cholesterol 405.8, Sodium 4498.4, Carbohydrate 21.9, Fiber 3.6, Sugar 12.7, Protein 88.7

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