GRILLED TACO NACHOS

GRILLED TACO NACHOS

I DON’T KNOW ABOUT YOU BUT ONCE I STARTED GRILLING OUT I WANT TO MAKE EVERYTHING I AM GOING TO SERVE WITH A MEAL ON THE GRILL AS WELL.

I NEVER THOUGH OF MAKING  GRILLED TACO NACHOS ON THE GRILL UNTIL I FOUND THIS RECIPE THAT OF COURSE I CHANGED TO MAKE IT AFFORDABLE.
Yes this will take more than two dollars to make but it is a good way to provide a DELICIOUS treat for your friends while saving lots of money doing it!

THIS IS SOMETHING I WOULD SERVE FOR THE HOLIDAYS AND ENJOY ON MY PORCH WITH FRIENDS BEFORE I WENT TO SEE THE FIREWORKS.

I THINK YOU WILL ENJOY THIS I KNOW I WILL!

INGREDIENTS:

1 PACKAGE OF TORTILLA CHIPS

1 POUNDS BULK PORK SAUSAGE, COOKED AND DRAINED

1  CAN CHOPPED GREEN CHILES, DRAINED

2  TEASPOONS TACO SEASONING MIX (FROM 1-OUNCE PACKAGE)

2  ROMA (PLUM) TOMATOES, CHOPPED

2 MEDIUM GREEN ONIONS, SLICED

2 CUPS FINELY SHREDDED COLBY-MONTEREY JACK CHEESE

DIRECTIONS:

1.    HEAT COALS OR GAS GRILL FOR DIRECT HEAT. SPRAY 1 30X18-INCH PIECE 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