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Foil-Pack Baked Nachos

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Servings: 6
  • Course: Appetizers & Snacks

These Tex-Mex flavored nachos created by Reynolds Wrap® Ambassador Natasha’s Kitchen are quick to make and easy to clean up.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Non-Stick Aluminum Foil for easy cleanup! 


  • 1 pound lean ground beef (We used 90/10 beef)
  • 4 tablespoons taco seasoning (or 1 packet)
  • ½ cup water
  • 4 sheets Reynolds Wrap® Non-Stick Aluminum Foil (16" each sheet)
  • 8 ounces Mexican blend cheese, divided
  • 1 avocado, chopped
  • 1 roma tomato, diced
  • 1/4 cup cilantro, chopped
  • 1/4 cup green onion or chives, chopped
  • 4 tablespoons sour cream or to taste


Step 1

Preheat the oven to 350˚F. In a large skillet on medium heat, brown your beef. When there is no pink, add 4 tablespoons taco seasoning and 1/2 cup water, and cook for an additional 3 to 5 minutes, stirring occasionally.

Step 2

Tear off four 16-inch-long pieces of Reynolds Wrap® Non-Stick Aluminum Foil. Place a handful of tortilla chips in the center of the sheet, top with a heaping 1/4 cup Mexican cheese, then cover with 1/4 of the ground beef mixture followed by another 1/4 cup of cheese. Bring up and double-fold the long ends, leaving room for air to circulate. Bring up and double-fold the short ends to close your foil packet.

Step 3

Just before serving, place on a baking sheet and bake at 350˚F for 10 minutes. Prep all of your toppings so they are ready to serve over hot nachos. Open the foil packs, add desired toppings and serve immediately.

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