Grilled Taco Nachos
Recipe from Old El Paso

What's a great party without nachos? Create a really great party with these really great nachos!


Grilled Taco Nachos

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Ingredients
  • 10  cups
    tortilla chips
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  • 2  pounds
    bulk pork sausage, cooked and drained
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  • 2  cans
    (4.5 ounces each) Old El PasoŽ chopped green chiles, drained
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  • 4  teaspoons
    Old El PasoŽ taco seasoning mix (from 1 ounce package)
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  • 4 
    roma (plum) tomatoes, chopped (1 1/3 cups)
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  • 4  medium
    green onions, sliced (1/4 cup)
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  • 4  cups
    finely shredded Colby-Monterey Jack cheese (1 pound)
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Directions
1.
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.
2.
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.

Tips:
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 jalapeno peppers instead of the Co-Jack. Serve these nifty nachos with sour cream and your favorite salsa.
Nutrition information
1 Serving: Calories 600 (Calories from Fat 395), Total Fat 44 g (Saturated Fat 19 g), Cholesterol 105 mg; Sodium 1430 mg; Total Carbohydrate 26 g, Dietary Fiber 3 g, Protein 28 g; Percent Daily Value: Vitamin A 24.00%; Vitamin C 14.00%; Calcium 34.00%; Iron 16.00%; Exchanges: 2 Starch; 3 High-Fat Meat; 3 Fat Percent Daily Values are based on a 2,000 calorie diet
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