Grilled Taco Nachos
What is a great party without nachos? Create a really great party with
these
really great nachos!
Source: Betty Crocker
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 1.25 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)
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. 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
Variation Pump up the flavor of these colorful nachos by using bulk
chorizo sausage instead of the bulk pork sausage. Or try Monterey Jack
cheese with jalape=F1o peppers instead of the Co-Jack. Serve With Serve
these nifty nachos with sour cream and your favorite salsa.
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