Grilledtaconachos Recipes

GRILLED TACO NACHOS

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

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.

GRILLED LOADED NACHOS

Steps:

• Prepare a grill for medium-low heat. Tear off 4 18-inch long pieces of heavy-duty foil and put them on a work surface, shiny-side up, with a long end of each piece closest to you. Spray evenly with cooking spray.
• Pile a quarter of the chips on the left side of 1 piece of foil, sprinkle with a quarter of the chorizo, Cheddar and Monterey jack. Dollop with a quarter of the refried beans. Fold over the empty-side of foil and seal the edges to make a packet. Repeat with the remaining foil, chips, chorizo, Cheddar, Monterey jack and beans.
• Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes.
• Remove the packets to a large platter. Careful of steam, open the packets and top each with 1 tablespoon of cilantro, guacamole, jalapenos, salsa and sour cream.

GRILLED TACO NACHOS

Steps:

• 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 centres of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.
• 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.

SHREDDED BEEF NACHOS

Steps:

• Place beef roast in a 3 1/2-4 quart crockpot. Sprinkle with taco seasoning mix, garlic and brown sugar.
• Cover; cook on low for 8 to 9 hours.
• Just before serving, put toppings in individual serving bowls.
• Remove beef from crockpot; place on large plate. Shred beef with 2 forks; return to crockpot and mix well.
• To serve, place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top with desired toppings.

MINI TACO NACHOS

Steps:

• Brown ground beef in a large skillet until browned and cooked through. Drain grease if necessary. Add onions and peppers and saute with meat until soft, about 3-5 minutes.
• Sprinkle seasonings (chili powder, cumin, coriander, oregano, garlic powder, onion powder, cayenne and salt) on meat mixture. Add beer and stir until mixture is combined and slightly reduced.
• ***At this point, you could store meat mixture in the fridge until ready to use or allow mixture to cool slightly before starting nacho assembly. ***You could also skip those first 2 steps if you have leftover taco meat!
• Line baking sheets with aluminum foil that's been sprayed with nonstick cooking spray.
• Spread out tortilla chips on baking sheet in rows. (I can usually get about 7 rows of 5 on each baking sheet).
• Fill each tortilla chip with 1-2 teaspoons of meat mixture. Then top each chip with 1-2 teaspoons of shredded cheese. Finally, sprinkle green onions on top of cheese.
• Bake at 375 degrees for 5-7 minutes.
• Serve with salsa, guacamole, sour cream and/or hot sauce!