Ingredients

• 10 cups tortilla chips
• 2 pounds bulk pork sausage, cooked and drained
• 2 cans (4.5 ounces each) Old El Paso® chopped green chiles, drained
• 4 teaspoons Old El Paso® taco seasoning mix (from 1-ounce package)
• 4 roma (plum) tomatoes, chopped (1 1/3 cups)
• 4 medium green onions, sliced (1/4 cup)
• 4 cups finely shredded Colby-Monterey Jack cheese (1 pound)

Instructions

1. Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.
2. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted