Keep the heat outside with munchy nachos. A foil pan takes them from grill to picnic table in just minutes.
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 12×18-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.