Grilled Tex-Mex Nacho Foil Packs

• Gluten free

• Meat

  • 1 1/2 cups Taco sauce with seasoned ground beef, refrigerated

• Produce

  • 3/4 cup Avocado, pitted
  • 1 can Black beans
  • 1 cup Italian plum tomatoes

• Baking & Spices

  • 1 can Corn, red and green peppers peppers, whole kernel

• Bread & Baked Goods

  • 8 cups Bite-sized corn tortilla chips

• Dairy

  • 1 cup Cheddar cheese
  • 1 cup Hot pepper monterey jack cheese

Found on bettycrocker.com

Description

Ingredients

• 8 cups bite-sized corn tortilla chips
• 1 1/2 cups refrigerated taco sauce with seasoned ground beef (from 15-oz container)
• 1 can (15 oz) black beans, drained, rinsed
• 1 cup chopped Italian plum tomatoes
• 3/4 cup diced peeled pitted avocado
• 1 can (11 oz) whole kernel corn, red and green peppers peppers, drained
• 1 cup shredded hot pepper Monterey Jack cheese (4 oz)
• 1 cup shredded Cheddar cheese (4 oz)

Directions

• 1 Heat grill. Cut four 18 x 12-inch sheets of Reynolds Wrap™ Heavy Duty Foil; spray foil with nonstick cooking spray. Spread tortilla chips in center of each foil sheet.
• 2 Spoon ground beef in taco sauce evenly over chips. Sprinkle all remaining ingredients evenly over beef mixture. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
• 3 When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until cheese is melted and toppings are thoroughly heated.
• 4 To serve, carefully open each packet to allow steam to escape.

Nutrition