Grilled Picnic Taco Nachos

Grilled Picnic Taco Nachos

Keep the heat outside with munchy nachos. A foil pan takes them from grill to picnic table in just minutes.

5 cups tortilla chips
1 can (15 oz) Progresso® black beans, drained, rinsed and mashed
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
2 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
2 plum (Roma) tomatoes, chopped
2 medium green onions, sliced (2 tablespoons)
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

1.Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan.

2.In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.

3.Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.

High Altitude (3500-6500 ft): Cook covered over medium-low heat.

Recipe provided by: Old El Paso