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 12x24 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 12x12 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