Grilled Taco Nachos
Take your nacho game to sizzling new heights with these irresistible Grilled Taco Nachos, a show-stopping appetizer that’s perfect for backyard barbecues or casual game nights. This recipe layers crispy tortilla chips with smoky, grill-kissed melted Mexican cheese, savory seasoned ground beef, and vibrant toppings like juicy diced tomatoes, zesty red onions, and creamy guacamole. Cooking these nachos directly on the grill imparts an irresistible char-grilled flavor, while the aluminum foil ensures easy cleanup. Finished with dollops of sour cream, fresh cilantro, and a squeeze of lime, these loaded nachos deliver the ultimate Tex-Mex experience in every bite. Whether you’re hosting a crowd or crafting a fun family dinner, these nachos guarantee bold flavors and endless satisfaction.
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Recipe Information
Ingredients
- 8 cups tortilla chips
- 1 pound ground beef
- 1 packet taco seasoning
- 2/3 cup water
- 2 cups shredded Mexican blend cheese
- 1 cup black beans, rinsed and drained
- 1/4 cup jalapeño slices (optional)
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup sour cream
- 1/2 cup guacamole
- 2 tablespoons chopped fresh cilantro
- 4 pieces lime wedges
- 1 sheet aluminum foil
Instructions
Preheat your grill to medium heat (about 350°F).
In a skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon. Drain any excess grease.
Add the taco seasoning and 2/3 cup of water to the cooked beef. Stir well and simmer for 3-4 minutes until the mixture thickens. Remove from heat.
Lay a large sheet of aluminum foil (about 18 inches by 12 inches) on a flat surface. Fold up the edges slightly to create a shallow tray.
Spread half of the tortilla chips evenly on the foil tray. Sprinkle half of the shredded cheese on top.
Add an even layer of the seasoned ground beef, followed by the black beans, jalapeño slices (if using), diced tomatoes, and diced red onions. Then, top with the remaining tortilla chips.
Sprinkle the remaining shredded cheese over the top layer of chips.
Carefully place the foil tray on the preheated grill. Close the grill lid and cook for 8-10 minutes, or until the cheese is fully melted and the nachos are warmed through.
Use tongs to carefully remove the foil tray from the grill. Let cool slightly.
Top the grilled nachos with dollops of sour cream, guacamole, and a sprinkle of fresh cilantro.
Serve immediately with lime wedges on the side for a fresh, zesty kick.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 3.6 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 384 mg | 30% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
