Heat the grill to medium heat.
Tear off 4 sheets of Reynolds Wrap® Heavy Duty Foil.
Place a quarter of the ground meat onto the center of the foil. Pour on a couple of tablespoons of enchilada sauce.
Add on some onions and peppers. Top with cheese.
Close up the foil packet by folding the long edges toward the center. Then, fold the shorter edges toward the center.
Place on the grill and cook for 15 minutes.
Tear off four more sheets of Reynolds Wrap® Heavy Duty Foil. Turn a soup-size bowl upside down.
Add the foil on top and press down to shape it into a bowl. Remove it from the bowl and roll up the edges.
Place corn chips in the foil bowl. Spoon on the cooked meat.
Top with lettuce, sour cream, tomatoes and green onions.