Tuesday, August 3, 2010
Grilled Tex Mex Nacho Packets
8 cups bite-sized corn tortilla chips
1 1/2 cups refrigerated taco sauce with seasoned ground beef (from 18-oz container)
1 (15-oz.) can black beans, drained, rinsed
1 cup chopped Italian plum tomatoes
3/4 cup diced peeled pitted avocado
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
4 oz. (1 cup) shredded hot pepper Monterey Jack cheese
4 oz. (1 cup) shredded Cheddar cheese
1. Heat grill. Cut four 18x12-inch sheets of 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.
Photos and Recipe by Pillsbury