Grilled Taco Nachos

Recipe by ARathkamp
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • white corn tortilla chips (restaurant style, triangle shaped, salted)
  • 1
    lb zesty hot sausage (we like Bob Evans)
  • 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
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DIRECTIONS

  • 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.
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