Nachos are a favorite snack (actually I sometimes eat them as a meal) when I feel like something crispy, cheesy and spicy. So easy to make with the toppings your family enjoys. I’ve frequently made these in the oven but with grilling season here I can get the same results and not heat up the kitchen.
Nachos can be made without meat and using any veggies or cheese you would like. I have used a fellow blogger’s homemade taco seasoning mix instead of a commercial blend. Julie has a very informative and fun blog Hostess At Heart, where you will find many recipes you will want to make. Take time to check her site out!
Nachos on the Grill Using Homemade Taco Seasoning
- 1/2 lb. ground beef
- red onions, diced (to taste)
- 1 (1 oz.) packet taco seasoning or make Julie’s homemade taco seasoning mix below
- 1 (14.5 oz.) can diced tomatoes or with chilies, drained
- 1 (4.5 oz.) can green chilies, drained
- other veggies to your taste
- cheese of your choice, shredded (this time I used Monterey Jack with Jalapenos)
- sour cream (optional)
- chives, green onions or more red onions and jalapenos to garnish (I used my first jalapeno pepper of the season)
- tortilla chips
Preheat your grill for 15 minutes while you cook the ground beef and onions, drain. Stir in the tomatoes and green chilies and set aside. If you’re using fresh chilies cook with the beef and onion mixture. This can be made ahead of time and brought to room temperature before grilling.
I used a foil pan, placed a sheet of parchment paper on the bottom and layered my nachos with the chips, beef mixture and then shredded cheese. Cover the pan with foil and cut a hole in the middle. This way the nachos will heat up, melt the cheese and the chips won’t be soggy.
Close the cover and grill for about 15 minutes. Slide the parchment paper full of nachos onto a plate and garnish with toppings of your choice. I was able to make (2) 10×13-inch pans with this recipe.
Best part is there are no dishes – the foil pans are reusable if you first line them with parchment paper. Be careful to tuck the parchment inside the foil as you don’t want it to burn!!!
Julie’s Taco Seasoning:
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. Mexican dried oregano or just use regular
- 1 tsp. cumin
- 1 tsp. chili powder (this spice can vary in flavor and heat so use one that you like)
- 1/4-1/2 tsp. cayenne pepper
- 1/2 tsp. paprika
- 1 tsp. kosher salt
Combine above ingredients and use 1 to 3 tsp. per 1 pound of meat, basically to taste.