Individual Nacho Pouches - cooking recipe

Ingredients

8 Foil pouches
1 (16 ounce) bag white corn tortilla chips (you can you your favorite chips, blue, white, traditional)
4 cups cheddar cheese, grated (anything from mild to sharp cheddar, white cheddar, provolone, monterey or pepper jack cheese)
Beef Bean Sauce
1/2 lb ground beef
1 cup onion, chopped fine
2 scallions, diced fine (white and green)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 (15 ounce) can refried beans
1 (8 ounce) can tomato sauce
1 teaspoon olive oil
salt
pepper
Vegetarian Bean
1 (15 ounce) can black beans, drained and rinsed
1 (8 ounce) can pinto beans, drained and rinsed
1 (4 ounce) can green chilies
Garnishes
1 cup salsa
1 cup chopped tomato
1 cup sour cream
1 cup guacamole (or avocado slices)
1 1/2 cups shredded lettuce
1/2 cup sliced black olives
1/4 cup jalapeno

Preparation

Foil Pouches -- I like to cut squares about 12x12 and you will need 8 of them. Next set a plate like 5-6\" wide, salad plate works great. and place the foil in the center and fold up the sides slightly almost making a foil fowl.
Nachos -- Add about 15 chips (full chips) per pouch. Now, there is 4 cups of cheese for 8 packages, so you 1/4 cup of cheese to add over the chips, then next comes the sauce, and finish with the remaining 1/4 cup of cheese.
Sauces --.
Beef/Bean - In a large saute pan, heat the olive oil over medium high to high heat and add the ground beef and onion and cook until brown and no longer pink. Add in the scallions, chili powder, cumin, beans, tomato sauce, salt and pepper to taste.
Bean - In a large saute pan, heat the olive oil over medium high to high heat and add the onion and cook just a couple of minutes until it becomes tender. Add in the black beans and pinto beans and cook 2-3 minutes slightly mashing them up with a fork or potato masher as they cook. Then add in the scallions, chili powder, cumin, beans, tomato sauce, salt and pepper to taste.
Baking -- You can do this in a oven or on a grill as well. On a baking sheet, add the nachos pouches with the chips and cheese and bake at 425 for 8-10 minutes until the cheese is melted.
Toppings -- Now -- top your nachos with either the seafood sauce, just pour over the nachos or the beef and bean sauce. Top with a little more cheese and bake just another 3-4 minutes.
Serve -- Thats it! Serve your individual pouches with either a creamy seafood sauce or a traditional beef and bean sauce. Put all your topping in the center of the table and let your guest make their own nachos.
This is by far one of my favorite party dishes. Now the Seafood is a favorite and the beef and bean is second, but you could use all vegetable or chicken or just about any combination you like.