Have you ever tried crispy nachos cooked over a campfire under the stars? This experience will forever be etched in your memory.
With just a few easy ingredients and 20 minutes to cook, these Campfire Nachos are the ready and the perfect snack to enjoy by the fire.
I love the deliciousness of making easy camping meals myself and wanted to share them with you. They’re super simple and you can easily tweak the recipe, add a few nuts or skip the seasonings, all based on what you have on hand and your personal preferences.
Let’s try it now!
Contents
Ingredients
If you’re worried about this dish going bad, don’t worry! You basically just heat it up to melt the cheese, so this recipe is super easy, even if you’re new to camp cooking.
Here’s a breakdown of the ingredients for my 2 servings:
- 1 tablespoon neutral-flavored oil (like vegetable or canola)
- ½ lb tortilla chips
- 1 (7.75 oz) can of El Pato hot tomato sauce (or your favorite spicy tomato sauce)
- 1 cup shredded Mexican cheese blend
- 1 (14.5 oz) can of black beans, drained
- 1 large avocado, cubed
- 4-5 green onions, sliced
- Fresh coriander, chopped
- 1 small lime, cut into wedges
Equipment
The only equipment needed is a 4qt Dutch Oven, just enough to make it work and it will definitely help you make your Campfire Nachos to perfection. It is our top pick, or an easier option for smaller batches is a cast iron skillet with a lid.
An important tip when I recommend the 4qt Dutch Oven is to cover it tightly, as this will trap the steam—this will help melt your cheese.
How to Make Campfire Nachos
| Prep Time: 5 minutes | Cook Time: 10 minutes |
With crispy tortillas, creamy cheese filling, and tons of delicious toppings like black beans, avocado, bell peppers, and more, this is a flavor explosion that you can customize to your liking.
Check out my quick recipe for Campfire Nachos:
Step 1: I recommend lightly oiling the bottom of a large cast iron pot to prevent the nachos from sticking.
Step 2: Make the Layers:
- First Layer: Spread ⅓ of the tortillas evenly into the cast iron pot. Top with ¼ can of El Pato sauce, ¼ can of black beans, ¼ cup of shredded cheese, and a handful of avocado, green onions, and cilantro (or any herbs of your choice).
- Second Layer: Repeat the process with the remaining ⅓ of the nachos and cover with the first layer.
- Final Layer: Use the remaining nachos and cover with ½ can of El Pato sauce, ½ can of black beans, ½ cup of cheese, and the remaining avocado, green onions, and cilantro.
Step 3: Cook
Cover the cast iron pot and place on a metal grill over the campfire. Cook for about 10 minutes or until you see the cheese melt.
Tips for Your Better Dish
To give your dish its own flavor, try the tips I share below:
Customize Your Ingredients
It’s time to create a truly unique and unforgettable Nachos experience. Forget the ordinary – get creative in the kitchen with your own favorite ingredients.
Substitute any vegetable with your favorite vegetable, root vegetable, grain, etc. to make the dish more personal and fun to eat. I love black beans, give them a try, you won’t be disappointed.
Simpler Cooking Option
Feeling like carrying a cast iron skillet is too heavy? Try using a foil pan or create a foil packet by layering two layers of foil together. Just make sure it’s sealed and doesn’t let the steam escape.
Keep Them Crispy
To avoid soggy nachos, drain the ingredients before adding them to cook. One more thing, you should eat the nachos right after they’re done so they stay perfectly crispy!
Have you learned how to make Campfire Nachos yet? If you are going camping more, check out our other recipes at greententlife.com.
We also love seeing your beautiful photos, so feel free to tell us about your amazing camping adventures!
If you have any questions about this dish or any issues, please do not hesitate to Contact Us.