"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Grilled Taco Nachos Recipe

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This recipe for Grilled Taco Nachos, by , is from The Caloosa Saddle Club's Campout Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee Boyette
Added: Saturday, May 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
10 cups tortilla chips
2 pounds bulk pork sausage, cooked and drained
2 cans (4.5 ounces each) Old El PasoŽ chopped green chiles, drained
4 teaspoons Old El PasoŽ taco seasoning mix, from 1.25 ounce package
4 roma (plum) tomatoes, chopped (1 1/3 cups)
4 medium green onions, sliced (1/4 cup)
4 cups finely shredded Colby-Monterey Jack cheese (1 pound)

Directions:
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.

Variation :
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 jalapeņo peppers instead of the Co-Jack.




Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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