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.
- 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
- 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.
- 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.
- Make a pile of nacho chips in the middle of each foil sheet.
- Pile on your favorite toppings from the list above, or create your own (except sour cream).
- 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.
- Let cook / steam for about 10 - 15 minutes.
- 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.