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    You are in: Home / Recipes / Taco Nachos #RSC Recipe
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    Taco Nachos #RSC

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins


    Ready, Set, Cook! Reynolds Wrap Contest Entry. Corn tortilla chips topped with spicy beef, beans, tomatoes, melted cheese and sour cream

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    Serves: 4



    Units: US | Metric


    1. 1
      Use Reynolds Wrap® aluminum foil to make a sheet large enough to hold and fold over ingredients.
    2. 2
      Spray inside of sheet with cooking spray so the nachos do not stick.
    3. 3
      Arrange nacho chips in the middle of the foil sheet. Top with ingredients above, in that order, except sour cream.
    4. 4
      Fold over foil to make a large packet (don't let any of those toppings fall out!) and place on heated grill or grate or over a low burning campfire. Let cook / steam for about 10 - 15 minutes.
    5. 5
      Remove from heat . As a note of caution, be careful when opening the packet as they it will be hot and steam will be released. Top nachos with sour cream and ENJOY!
    6. 6
      Variation: Bake nachos in a foil lined baking pan for 10-15 minutes at 350 Degrees F.

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    Ratings & Reviews:

    • on October 31, 2012


      extremely easy and easy easy easy. This should be at every football party, barbeque get together, TV marathon and many other reasons. Make will love it

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Taco Nachos #RSC

    Serving Size: 1 (263 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 413.6
    Calories from Fat 259
    Total Fat 28.8 g
    Saturated Fat 15.4 g
    Cholesterol 93.6 mg
    Sodium 331.7 mg
    Total Carbohydrate 15.8 g
    Dietary Fiber 4.9 g
    Sugars 4.7 g
    Protein 23.1 g

    The following items or measurements are not included:

    white corn tortilla chips

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