Foil Pack Baked Nachos
Foil Pack Baked Nachos are easy to make and easy to serve with minimal cleanup. These are loaded with Ground Beef, melted cheese, and all the fixings.
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 Reynolds Wrap® Non-Stick Aluminum Foil (16″ each sheet)
- 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 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.
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.