Taco Nachos #RSC

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

• Ready In: 20 mins
• Serves: 4
• Yields: 4 Cups

Ingredients

• 4  cups  salted  white corn tortilla chips
• 1⁄2 lb ground beef
• 1  tablespoon  hot sauce (to taste)
• 1  cup  diced red bell pepper
• 1  cup  cooked black beans
• 1  cup  diced cherry tomatoes or 1  cup grape tomatoes
• 1  cup  shredded monterey jack cheese
• 1  cup sour cream
•  Reynolds Wrap Foil

Directions

1. Use Reynolds Wrap® aluminum foil to make a sheet large enough to hold and fold over ingredients.
2. Spray inside of sheet with cooking spray so the nachos do not stick.
3. Arrange nacho chips in the middle of the foil sheet. Top with ingredients above, in that order, except sour cream.
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. 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. Variation: Bake nachos in a foil lined baking pan for 10-15 minutes at 350 Degrees F.