Ingredients

• white corn tortilla chips (restaurant style, triangle shaped, salted)
• 1 lb zesty hot sausage (we like Bob Evans)
• 1 lb ground beef
• 2 (4 ounce) cans mild green chilies (or jalapenos if you want extra spicy)
• 1 (1 1/4 ounce) packet taco seasoning
• 2 cups salsa
• 1 bunch green onion, chopped
• 4 cups shredded Mexican blend cheese
• 8 ounces sour cream
• aluminum foil (can use non-stick type)
• cooking spray

Instructions

1. Use aluminum foil to make 4 large sheets. Size will vary depending on how big the packets become. You will need enough to completely cover the chips and toppings.

2. Spray inside of each sheet with cooking spray so the nachos do not stick. I would still suggest this step even if using non-stick foil.

3. Make a pile of nacho chips in the middle of each foil sheet.

4. Pile on your favorite toppings from the list above, or create your own (except sour cream).

5. Fold over foil on tops to make packets (don't let any of those toppings fall out!) and place on the grill or grate over a low burning campfire.

6. Let cook / steam for about 10 - 15 minutes.

7. Remove from heat and enjoy! As a note of caution, be careful when opening the packets as they will be hot and steam will be released. Top with sour cream.