Easy Nachos on the Grill is an awesome weeknight meal or cookout appetizer that’s ready to serve in about 15 minutes. Cheesy, beefy and so delicious! Plus clean up is a snap with a disposable aluminum pan.
Am I the only one out there who is not a great summer cook? I will soup and casserole it up all day long with some hearty deliciousness, but lighter, “don’t heat up the kitchen” type recipes, I’m a little light on those. I know the summer go-to is grilling, but unfortunately I have no great grilling skills skills to offer, so I only go for recipes that require the absolute minimum in grilling knowledge. Easy Nachos on the Grill definitely fit the bill! The toppings combinations are endless for these nachos, so definitely mix it up to your family’s taste.
First up grab a disposable aluminum 9×13 pan — I like to stock up on these at the Dollar Tree and just keep a bunch on hand for some zero clean-up meal options. To make this as simple as possible — I’m sure you want to enjoy the evening or cookout too — I recommend repurposing this crockpot taco meat. Roll in from work or a busy day out and the meat is ready to roll when you walk in the door. Then our go-to nacho toppings are canned corn and canned black beans plus a store-bought pre-diced peppers/onion mixture. I do think these are way better if you shred your own cheese to get that super meltiness, and you can absolutely do that ahead of time.
Spread some chips at the bottom of your pan and start layering! If you use the crockpot meat it is somewhat saucy, so I’ve found it’s better to go a little heavier on the chips and really spread the meat out to avoid any chip sog.
Top the chips with a layer of meat, veggies, then cheese, and top it with a second layer. Now I will say I haven’t had luck going higher than two layers. It just gets like a weird hunk of solid chip instead of the hot, cheesy mess you want.
Top it with a little cilantro if you’d like some flair, and close it up tightly with foil. Pop it on the grill on low — we used gas for this and I think that’s the way to go so you can control the temperature and not scorch the bottom chips before all the cheese melts. Any charcoal enthusiasts out there that have some good tips on adapting this recipe, shout out to me in the comments. Your goal here is to get the cheese all melty, so about 10-15 minutes. Just peek under the foil to see if you’re there. Uncover and serve!
Grab your tongs, pop a roll of paper towels on the picnic table and serve it up with some sour cream!
Any go-to summer recipes I should add to my summer mix? Please share in the comments.
- 1 pound of ground beef, cooked and seasoned (I recommend my crockpot taco meat)
- 1 bag of tortilla chips (you won't use the entire bag, so you'll have some extra. I used Tostitos Hint of Lime
- 2 c. of shredded cheese (I shredded my own cheddar block)
- 1/2 can corn, drained
- 1/2 can of beans, drained
- Diced peppers and onions to taste
- Cilantro, if desired
- Preheat your gas grill on low
- Layer chips in the bottom of a disposable 9x13 pan
- Add meat, veggies and half of the cheese.
- Top with cilantro if desired and seal it up with foil
- Put it on the grill for 10-15, just until all the cheese is melty.