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Grilled Campfire Nacho Packets

Grilled campfire nacho packets in individual foil packets create melted cheese nachos with bold toppings. Black beans, jalapeños, and your choice of ground beef or chicken warm through while the chips stay crunchy at the edges.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 bag tortilla chips Regular or scooped tortilla chips work.
Mexican cheese blend
  • 2 cup shredded Mexican cheese blend Use a melt-friendly blend.
Black beans
  • 1 can (15 oz) black beans Drain well to avoid soggy packets.
Ground meat
  • 1 cup cooked ground beef or chicken Cooked ahead for quicker packet time.
Jalapeño
  • 1 jalapeño Slice thin so it warms evenly.
Serving toppings
  • 1 salsa For serving after the packets are opened.
  • 1 sour cream For serving after the packets are opened.
  • 1 guacamole For serving after the packets are opened.
Aluminum foil
  • 4 sheet heavy-duty aluminum foil Enough sheets for sealing 4 individual packets.

Equipment

  • 1 sheet pan

Method
 

Build the foil packets
  1. Divide tortilla chips among 4 heavy-duty aluminum foil sheets, spreading them into an even layer on each sheet so they melt around the edges.
  2. Top each pile with shredded Mexican cheese blend so it covers the chips in a thick, even layer for melt and coverage.
  3. Spoon drained black beans over the cheese on each packet, distributing them so every bite includes beans.
  4. Add cooked ground beef or chicken to each packet, placing it over the cheese so it heats quickly during grilling.
  5. Layer sliced jalapeño on each packet in thin pieces so the heat disperses throughout the melted nachos.
  6. Fold the foil into sealed packets, leaving a little room for heat circulation so steam doesn’t fully collapse the chips.
Grill and finish
  1. Place the packets on a campfire grate over medium heat for 12-15 minutes, until the cheese is fully melted and the contents are hot through.
  2. Remove the packets from the heat and carefully open each one, watching for escaping steam and keeping the nachos in place.
  3. Top with salsa, sour cream, and guacamole before serving so the toppings stay fresh and not cooked down.

Notes

Pro tip: drain the black beans well and keep foil packets sealed tightly to trap steam for even melting. Store leftovers in the fridge up to 3 days; reheat in a skillet over medium-low until hot, or return to a covered grill for a few minutes. Freezing isn’t recommended because tortilla chips lose crunch after thawing. For a lighter option, use shredded reduced-fat cheese and swap in cooked turkey or a plant-based ground.