Foil-Pack Baked Nachos Recipe

Servings: 4 people For the Nacho Meat: 1 lb lean ground beef, (We used 90/10 beef) 4 Tbsp taco seasoning, (or 1 packet) ½ cup water 4 sheets Aluminum Foil, (16" each sheet) Nacho Toppings: 8 oz 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 Tbsp sour cream, or to taste


Preheat the oven to 350˚F. In a large skillet on medium heat brown your beef, when there is no pink add 4 Tbsp taco seasoning and 1/2 cup water, and cook for an additional 3-5 min, stirring occasionally.


Tear off four 16" long pieces of 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.

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.

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