Foil-Pack Baked Nachos
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 6
- Course: Appetizers & Snacks
These Tex-Mex flavored nachos created by Reynolds Wrap® Ambassador Natasha’s Kitchen are quick to make and easy to clean up.
Reynolds Kitchens® Tips
Ingredients
- 1 pound lean ground beef (We used 90/10 beef)
- 4 tablespoons taco seasoning (or 1 packet)
- ½ cup water
- 4 sheets Reynolds Wrap® Non-Stick Aluminum Foil (16" each sheet)
- 8 ounces Mexican blend cheese, divided
- 1 avocado, chopped
- 1 roma tomato, diced
- 1/4 cup cilantro, chopped
- 1/4 cup green onion or chives, chopped
- 4 tablespoons sour cream or to taste
Directions
Step 1
Preheat the oven to 350˚F. In a large skillet on medium heat, brown your beef. When there is no pink, add 4 tablespoons taco seasoning and 1/2 cup water, and cook for an additional 3 to 5 minutes, stirring occasionally.
Step 2
Tear off four 16-inch-long pieces of Reynolds Wrap® Non-Stick Aluminum Foil. Place a handful of tortilla chips in the center of the sheet, top with a heaping 1/4 cup Mexican cheese, then cover with 1/4 of the ground beef mixture followed by another 1/4 cup of cheese. Bring up and double-fold the long ends, leaving room for air to circulate. Bring up and double-fold the short ends to close your foil packet.
Step 3
Just before serving, place on a baking sheet and bake at 350˚F for 10 minutes. Prep all of your toppings so they are ready to serve over hot nachos. Open the foil packs, add desired toppings and serve immediately.
Back to top