Foil Packet Nachos

By Becky Hardin

Updated Apr 27, 2026

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These Foil Packet Nachos are easy, delicious, and quick. I’ve loaded them with beef, tomatoes, green chiles (and more), and covered them in melty cheese. I’m obsessed with the flavors and think you will be too! I love how easy these come together and that they can be made in the oven or on the grill.

Easy Foil Packet Nachos Recipe

I love foil packet meals because they are quick and easy to make and turn out delicious. All the ingredients get wrapped together inside aluminum foil and cooked to create a low-mess flavorful meal. The foil traps steam and helps the ingredients cook evenly without drying out or burning.

I’ve filled these foil packet nachos with spicy beef, tomatoes, black beans, green chiles, chips, and lots of cheese. (Of course, there’s lots of cheese!) All the ingredients melt together inside the foil in about 25 minutes.

These can also be made in the oven, but since the foil packets are portable, you can take them outside and cook them on the grill or even take them camping.

If you aren’t up for tenting the nachos, this beef sheet pan nacho recipe is a great alternative, or if you prefer chicken, these grilled chicken nachos are also delicious.

Tips for Beginners

• Use low-fat beef. I like to use low-fat beef, so the meat mixture doesn’t turn out too greasy. If you want to use a higher-fat beef and there’s fat in the pan after cooking the meat, pour it out, or it could lead to soggy chips.
• Grate your own cheese. Freshly grated cheese melts much more smoothly because it doesn’t have the anti-caking agents that come on pre-shredded varieties.
• Swap the green chiles. I love the taste of the green chiles, but you can use a jalapeño or chipotle pepper instead. Or, if spice isn’t your thing, omit it altogether.
• Sturdy chips. Make sure to choose tortilla chips that will hold up to the toppings.
• Don’t forget to cut a hole. This lets the steam escape so the nachos don’t get soggy.

Recipe Card

Foil Packet Nachos Recipe

4.25 from 84 votes

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 8

Author: Becky Hardin

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These foil packet nachos are loaded with beef, tomatoes, green chiles cheese, and more. I love this easy foil packet recipe, in the oven or on the grill.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ ½ lb. lean ground beef
• ▢ 1 1 oz. pkg Old El Paso Taco seasoning
• ▢ 1 4.5 oz. Old El Paso Green Chiles drained
• ▢ ½ 14.5 oz. canned diced tomatoes fully drained
• ▢ 5 cups tortilla chips
• ▢ ½ 14.5 oz. can black beans rinsed and drained
• ▢ ½ cup diced onion green, red, or white, whichever you love best
• ▢ 2 cups Mexican blend cheese
• ▢ ½ cup fresh cilantro finely chopped
• ▢ sour cream for garnish

Video

Instructions 

• Heat grill to medium-high heat (or heat oven to 350℉)
• In a large skillet, brown the beef over medium-high heat. Stir in the taco seasoning and stir to coat. When almost browned, toss in the green chiles and tomatoes (both fully drained) and stir to combine. Remove from heat and set aside.
  ½ lb. lean ground beef, 1 1 oz. pkg Old El Paso Taco seasoning, 1 4.5 oz. Old El Paso Green Chiles, ½ 14.5 oz. canned diced tomatoes
• Fold two large 12×24 inch sheets of foil in half and fold up the edges to create the bottom of each packet. If you prefer smaller packets you can use 12×12 inch pieces and divide ingredients into fourths instead of halves.
• Place half the chips at the bottom of each foil packet.
  5 cups tortilla chips
• Sprinkle each with half the beef mixture, half the black beans, half the onion, and top with half the cheese. Lastly sprinkle with chopped cilantro.
  ½ 14.5 oz. can black beans, ½ cup diced onion, 2 cups Mexican blend cheese, ½ cup fresh cilantro
• Fold the other half of each foil packet and pinch shut. Cut a hole in the top of each packet as shown so steam can vent (and avoid chips getting too soggy).
• Bake or grill for 12-15 minutes or until cheese is fully melted. Top with sour cream, jalapenos, or your fave nacho toppings. Enjoy!
  sour cream for garnish

Serving: 0.5packetCalories: 495kcalCarbohydrates: 48gProtein: 18gFat: 26gSaturated Fat: 7gCholesterol: 44mgSodium: 527mgPotassium: 296mgFiber: 3gSugar: 1gVitamin A: 265IUVitamin C: 1mgCalcium: 314mgIron: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Foil Packet Nachos Step by Step

Get the oven going and cook the beef: Heat the grill to medium-high heat or preheat the oven 350℉. Brown ½ lb. ground beef in a large skillet over medium-high heat. Stir in 1 oz. taco seasoning and stir to coat. When the meat is almost browned, toss in 1 4.5 oz. Old El Paso Green Chiles, and ½ a 14.5 oz. can of diced tomatoes, well-drained, and stir to combine. Remove from the heat and set aside.

Prepare the foil packets: Take 2 sheets of aluminum foil, 12×24 inches, and fold them in half, and fold up the edges to create the bottom of each packet. You could use a 12×12-inch piece if you want smaller packets. If you go this route, divide the ingredients into fourths instead of halves.

Build the nachos: Place half the tortilla chips at the bottom of each foil packet.

Sprinkle each with half the beef mixture, half the black beans, half the onion, and top with half the cheese. Finally, sprinkle with cilantro.

Fold and cook: Fold the other half of each foil packet and pinch shut. Cut a hole in the top of each packet as shown so steam can vent (and avoid chips getting too soggy).

Bake or grill the foil packets for 12-15 minutes or until the cheese is fully melted.

Garnish and serve: Top with sour cream, jalapenos, or your fave nacho toppings. Enjoy!

How To Store

If I have leftovers of these foil packet nachos, I’ll wrap them up and place them in the fridge. Though they’ll only last a day or so, as the chips will get soggy. I don’t recommend freezing these nachos, as they won’t get crispy again. You can freeze any leftover meat in an airtight container for up to 3 months. Thaw in the fridge overnight before assembling the nachos.

Serving Suggestions

I like serving these foil packet nachos with traditional Mexican sides like creamy guacamole, a fresh and tart pico de gallo, and a side of homemade refried beans.

More Nacho Recipes To Try

• In these Chicken Nachos, I take tortilla chips, cover them in queso, then layer them with chicken, pico de gallo, cheese, and my favorite nacho toppings.
• These Trash Can Nachos are layered inside a “trash” can, then flipped so every chip gets its fair share of beef, beans, and melty queso.
• Nachos Supreme are loaded with ground beef, refried beans, guacamole, jalapeño, pico de gallo, and lots of cheese.

more mexican-inspired recipes

Chicken Smash Tacos—3 Ways

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Mexican Stuffed Peppers

Mexican Fiesta Dip