Heat coals or gas grill for direct heat. Lay out two 30x18-inch pieces of heavy-duty aluminum foil and spray each piece with cooking spray, coating the center area where the food will sit. Spread the tortilla chips evenly over the centers of the foil pieces so they form a single layer and are ready to catch all the toppings.
In a bowl, mix the bulk pork sausage, Old El Paso* chopped green chilies and Old El Paso* taco seasoning mix until the seasoning is evenly distributed and the chilies are mixed throughout the sausage. Spoon this sausage mixture evenly over the tortilla chips. Top the sausage-covered chips with chopped Roma tomatoes and sliced medium green onions, then sprinkle generously with the finely shredded Colby-Monterey Jack cheese so it covers the toppings.
Bring the sides of each piece of foil up over the tortilla chips and toppings, then wrap the foil securely around the tortilla chips to form tightly sealed packets. Place the foil packets seam sides up on the grill grate, 4 to 6 inches from medium heat. Cover the grill and cook the foil packets 8 to 10 minutes or until the cheese is melted and the packets are hot throughout. Carefully open the foil, watching for hot steam, and serve the grilled taco nachos right away.
Expert Tips
Pump up the flavour of these colourful nachos by using bulk chorizo sausage instead of the bulk pork sausage. Or try Monterey Jack cheese with jalapeno peppers instead of the Co-Jack.
If you can't find bulk sausage, you can buy Italian sausages and take meat out of the casings.
If you can't find bulk sausage, you can buy Italian sausages and take meat out of the casings.
Pump up the flavour of these colourful nachos by using bulk chorizo sausage instead of the bulk pork sausage. Or try Monterey Jack cheese with jalapeno peppers instead of the Co-Jack.
Serve these nifty nachos with sour cream and your favourite salsa.
