Go Back

Camping Grilled Nachos

Camping grilled nachos loaded in an aluminum pan with melted cheese and hearty toppings. Campfire heat melts the cheese until bubbly, then you finish with salsa, sour cream, jalapeño, and cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 1100
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 bag tortilla chips
Mexican cheese blend
  • 3 cup shredded Mexican cheese blend
Black beans
  • 15 oz black beans drained
Ground beef
  • 1 lb ground beef cooked and seasoned
Salsa
  • 1 cup salsa
Sour cream
  • 1 cup sour cream
Jalapeño
  • 1 jalapeño sliced
Cilantro
  • 0.25 cup cilantro chopped
Lime wedges
  • 1 lime wedges

Equipment

  • 1 Dutch oven

Method
 

Assemble the nachos in an aluminum pan
  1. Line a large disposable aluminum pan with half the tortilla chips.
  2. Layer the pan with half the cheese, beans, and cooked ground beef.
  3. Repeat with the remaining tortilla chips, cheese, beans, and beef.
Grill over the campfire
  1. Place the pan on the grill grate over medium campfire heat and cook for 8 minutes.
  2. Continue cooking for 0-2 minutes, until the cheese is fully melted and visibly bubbly around the edges.
Finish and serve
  1. Remove from the heat and top the nachos with salsa and sour cream.
  2. Add jalapeños and sprinkle cilantro over the top.
  3. Serve immediately with lime wedges on the side.

Notes

For cleaner layers, keep the ground beef seasoned before assembly so it heats through fast on the grill. Store leftovers covered in the fridge for up to 3 days; reheat in a skillet over medium heat until warmed and the cheese softens again. Freezing isn’t recommended because the chips and sour cream texture can get watery. For a lighter option, swap in low-fat cheese and Greek yogurt in place of sour cream.