GRILLED TACO NACHOS

10 cups tortilla chips
2 pounds bulk pork sausage, cooked and drained
2 cans (4.5 ounces each) Old El PasoŽ chopped green chiles, drained
4 teaspoons Old El PasoŽ taco seasoning mix, from 1.25 ounce package
4 roma (plum) tomatoes, chopped (1 1/3 cups)
4 medium green onions, sliced (1/4 cup)
4 cups finely shredded Colby-Monterey Jack cheese (1 pound)

Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray.

Spread tortilla chips on centers of foil pieces.

Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.

Wrap foil securely around tortilla chips.

Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted

Variation
Pump up the flavor of these colorful nachos by using bulk chorizo sausage instead of the bulk pork sausage. Or try Monterey Jack cheese with jalapeņo peppers instead of the Co-Jack.

Makes 8 servings
Source: Betty Crocker