Grilled Picnic Taco Nachos

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

Prep Time: 15 min Start to Finish: 15 min
Makes: 4 servings

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.

Nutrition Information 1 Serving: Calories 570 (Calories from Fat 260); Total Fat 29g (Saturated Fat 13g, Trans Fat 1/2g); Cholesterol 55mg; Sodium 1180mg; Total Carbohydrate 54g (Dietary Fiber 12g, Sugars 3g); Protein 25g Percent Daily Value*: Vitamin A 25%; Vitamin C 6%; Calcium 50%; Iron 25% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 High-Fat Meat; 2 Fat Carbohydrate Choices: 3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Health Twist
To reduce the calories to 470 and the fat to 12 grams per serving, make these nachos with baked tortilla chips and reduced-fat Monterey Jack cheese.
Success
Foil pans can bend or buckle when you lift them. Slide the pan onto a cutting board to give it more stability.