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
Total Time: 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.

*I added ground turkey and replaced the black beans with refried beans. I also used baked chips and reduced fat cheese. We also top it with sour cream & salsa. This was a great hit with the family.

I got this recipe from Betty Crocker.