Camping Grilled Nachos

Campfire nachos made as grilled nachos in a disposable aluminum pan: loaded tortilla chips with melted cheese, saucy beef, and black beans. The cheese melts and bubbles over medium campfire heat for a hot, crunchy-topped outdoor cooking snack.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 6 servings

Course: Appetizer

Cuisine: Mexican-American

Calories: 740

Ingredients Equipment Method Notes

Ingredients

Tortilla chips

1 tortilla chips

Mexican cheese blend

3 cup shredded Mexican cheese blend Use a blend that melts well.

Black beans

1 can (15 oz) black beans, drained Drain before layering.

Ground beef

1 lb ground beef, cooked and seasoned Cook ahead so assembly is fast at camp.

Salsa

1 cup salsa

Sour cream

1 cup sour cream

Jalapeño

1 jalapeño, sliced Adjust amount for heat level.

Cilantro

1 cup cilantro, chopped If using less, keep total topping volume enough to cover.

Lime wedges

1 lime wedges

Equipment

1 sheet pan

Method

Build the nachos

Line a large disposable aluminum pan with half the tortilla chips.
Layer in half the shredded Mexican cheese blend, black beans, and cooked ground beef.
Repeat the layers with the remaining tortilla chips, shredded Mexican cheese blend, black beans, and cooked ground beef.

Grill over the campfire

Place the pan on the grill grate over medium campfire heat.
Cook for 8-10 minutes until the cheese is fully melted and visibly bubbly.

Top and serve

Remove the pan from the heat.
Top with salsa, sour cream, sliced jalapeños, and chopped cilantro.
Serve immediately with lime wedges.

Notes

Pro tip: cook and season the ground beef at home and drain the beans so the chips stay crisp longer. Store leftovers in the fridge up to 3 days; reheat in a skillet over medium-low until warmed and cheese loosens. Freezing isn’t recommended because chips lose crunch. For a lighter option, swap half the beef for extra black beans.