STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Grilled Taco Nachos

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Fire up the grill or campfire! These are a staples for our weekend camping excursion trips. We found the basic recipe on Betty Crocker's website then just added to it. I suppose these could be made in the oven, but for some reason they just taste better over a fire. The ingredients here do not need to be exact since you may want to layer your nachos with more or less toppings. This is just the basic start.”

Ingredients Nutrition

  • white corn tortilla chips (restaurant style, triangle shaped, salted)
  • 1 lb zesty hot sausage (we like Bob Evans)
  • 1 lb ground beef
  • 2 (4 ounce) cans mild green chilies (or jalapenos if you want extra spicy)
  • 1 (1 1/4 ounce) packet taco seasoning
  • 2 cups salsa
  • 1 bunch green onion, chopped
  • 4 cups shredded Mexican blend cheese
  • 8 ounces sour cream
  • aluminum foil (can use non-stick type)
  • cooking spray


  1. Use aluminum foil to make 4 large sheets. Size will vary depending on how big the packets become. You will need enough to completely cover the chips and toppings.
  2. Spray inside of each sheet with cooking spray so the nachos do not stick. I would still suggest this step even if using non-stick foil.
  3. Make a pile of nacho chips in the middle of each foil sheet.
  4. Pile on your favorite toppings from the list above, or create your own (except sour cream).
  5. Fold over foil on tops to make packets (don't let any of those toppings fall out!) and place on the grill or grate over a low burning campfire.
  6. Let cook / steam for about 10 - 15 minutes.
  7. Remove from heat and enjoy! As a note of caution, be careful when opening the packets as they will be hot and steam will be released. Top with sour cream.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a