Grilled Taco Nachos

Ingredients

• 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

Directions

1. 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. 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. 3

   Make a pile of nacho chips in the middle of each foil sheet.

4. 4

   Pile on your favorite toppings from the list above, or create your own (except sour cream).

5. 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. 6

   Let cook / steam for about 10 - 15 minutes.

7. 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.