Baked Foil-Pack Nachos

Ingredients

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 (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

Instructions

1. 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.
2. 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.
3. 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.

Source: Natasha’s Kitchen