Go Back

Campfire Nachos Supreme

Campfire nachos supreme loaded into a cast iron skillet, baked over medium campfire heat until the cheese melts and bubbles. Finish with fresh tomatoes, jalapeño, sour cream, guacamole, and cilantro for bright, creamy crunch on tortilla chips.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

tortilla chips
  • 1 large bag tortilla chips
ground beef
  • 2 lb ground beef, cooked with taco seasoning
shredded Mexican cheese blend
  • 3 cup shredded Mexican cheese blend
black beans
  • 1 can black beans, drained
corn
  • 1 can corn, drained
tomatoes
  • 2 tomatoes, diced
jalapeño
  • 1 jalapeño, sliced
sour cream
  • 1 cup sour cream
guacamole
  • 1 cup guacamole
cilantro
  • 0.5 cup cilantro, chopped
lime wedges
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Layer the nacho base
  1. Layer half the tortilla chips in a large cast iron skillet. Spread them evenly so they form a crisp base under the toppings.
  2. Top the first chip layer with half the ground beef, black beans, corn, and shredded Mexican cheese blend. Add it in an even mound so cheese melts to bind the layers.
  3. Layer the remaining tortilla chips over the beef-and-veg mixture. Press lightly to help the chips settle before heating.
  4. Repeat with the remaining ground beef, black beans, corn, and shredded Mexican cheese blend. Make sure the cheese is on top for the bubbly, stretching melt.
Campfire melt and finish
  1. Place the skillet on a campfire grate over medium heat for 12-15 minutes. Cook until the cheese is melted and bubbly, with visible stretching across the top.
  2. Remove the skillet from the heat. Keep it steady so toppings stay fresh and don’t over-wilt.
  3. Top with diced tomatoes and sliced jalapeño. Scatter them across the surface for bright color and fresh bite.
  4. Add sour cream in spoonfuls over the nachos. Let it sit on the warm cheese so it slightly softens but keeps its shape.
  5. Spoon guacamole over the top. Add it in dollops for creamy texture on every scoop.
  6. Sprinkle chopped cilantro over the nachos. Finish with a fresh green cue just before serving.
  7. Serve immediately with lime wedges. Squeeze lime over individual bites for the final pop of flavor.

Notes

Pro tip: keep the chip layers compact so you get melty, cohesive bites instead of loose, soggy chips. Store leftovers in the fridge up to 3 days, but expect chips to soften when reheated; reheat in a skillet over low heat to re-warm the cheese. Freezing isn’t recommended for best chip texture. For a lighter option, swap the sour cream for plain Greek yogurt and use lean ground beef.