Grilled Picnic Nachos

As an Amazon Associate, I earn from qualifying purchases.

I don’t go out to eat often but when I do I usually order nachos. I know I could easily make my own at home – like these Grilled Picnic Nachos – but I always crave them at restaurants too. Every restaurant makes them in a different way but my favorites are always loaded with toppings including lots of cheese. Did you know you can make nachos on the grill for an easy BBQ party appetizer? This is such an easy recipe and perfect for camping! The snow is forecasted to fall this week here but I’m going to ignore that and still talk about summer BBQ parties. I won’t be ready for snow until a week before Christmas. {wink}

Grilled Picnic Nachos Recipe

Grilled Picnic Nachos Recipe:

This recipe is great on the grill or in the oven at home. It takes only a few minutes to put together so it’s a great snack food to serve when surprise guests stop by. Nachos are my go-to recipe when I’m feeling too lazy to make a big dinner but they also make a great snack for a family movie night.

Picnic Nachos
  • 5 cups tortilla chips
  • 1 can (19 oz) black beans, drained
  • 1 can Old El Paso Chopped Green Chilies, drained
  • 2 tsp Old El Paso Taco Seasoning Mix
  • 2 plum tomatoes, chopped
  • 2 cups finely shredded Monterey Jack cheese
  1. Heat barbeque.
  2. Spray 12 x 18 inch foil pan with nonstick cooking spray.
  3. Spread tortilla chips in pan.
  4. In medium bowl, mix beans, tomatoes, chiles and taco seasoning mix.
  5. Spoon bean mixture evenly over tortilla chips.
  6. Sprinkle with cheese.
  7. Cover pan with foil.
  8. Place foil pan on grill over medium heat.
  9. Cover grill.
  10. Cook 8 minutes or until cheese is melted.

Grilled Picnic Nachos Recipe

Visit our Recipes page for more delicious ideas. Follow us on Facebook, Twitter, Pinterest and Instagram for new recipes & party ideas!

1 thought on “Grilled Picnic Nachos”

Leave a Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.