Baked Foil-Pack Nachos


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


  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

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