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Tex-Mex Nacho Packets




Source of Recipe


Terri B.


List of Ingredients




8 cups bite-sized baked tortilla chip
1 1/2 cups taco meat (the stuff by El Paso in the tubs; I'm sure you could sub your own or chicken)
15 ounces canned black beans, rinsed and drained
1 cup plum tomato, chopped
11 ounces canned corn with peppers, drained
4 ounces monterey jack cheese, shredded
4 ounces shredded cheddar cheese

Recipe



1. Preheat oven to 375°. Cut four 18x12 inch sheets of heavy duty foil; spray foil with nonstick spray. Spread tortilla chips in center of each foil sheet. (I would also warm the taco meat a bit to make it easier for the next step. The cold stuff is hard to work with.)

2. Spoon ground beef mixture evenly over chips. Sprinkle all remaining ingredients over beef. Wrap each packet securely with double fold seals, allowing room for heat expansion.

3. Place packets on a baking sheet. Bake on sheet for 15 to 20 minutes or until cheese is melted and toppings are heated through. (Note: this can also be done on the grill. Yell if you want grill directions.)

4. To serve, carefully open each packet to allow steam to escape.