Grilled Campfire Nacho Packets

Grilled campfire nacho packets are made in individual foil packets so the cheese melts fast and toppings stay packed. You’ll fold, grill 12–15 minutes, then open to reveal loaded nachos with melted Mexican cheese blend.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Appetizer

Cuisine: Mexican-American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Tortilla chips

1 bag tortilla chips

Mexican cheese blend

2 cup shredded Mexican cheese blend

Black beans

1 can black beans, drained

Ground meat

1 cup cooked ground beef or chicken

Jalapeño

1 jalapeño, sliced

Serving toppings

1 Salsa for serving
1 sour cream for serving
1 guacamole for serving

Aluminum foil

4 sheet heavy-duty aluminum foil

Equipment

1 sheet pan

Method

Build the foil packets

Divide tortilla chips among 4 heavy-duty aluminum foil sheets, layering so each sheet gets an even portion.
Top each portion with shredded Mexican cheese blend, black beans, cooked ground beef or chicken, and sliced jalapeño so every packet has toppings to melt.
Fold foil into sealed packets, leaving a little space for heat circulation so the chips can crisp slightly as the cheese melts.

Grill and open

Place packets on a campfire grate over medium heat for 12-15 minutes, until the cheese is melted and bubbling.
Remove from heat and carefully open the packets, keeping the nachos in the foil to avoid steam burns.
Top immediately with salsa, sour cream, and guacamole before serving for a loaded, fresh finish.

Notes

Pro tip: drain the black beans well so the filling doesn’t make the chips soggy. Refrigerate leftover nacho packets in an airtight container up to 3 days; reheat on a grill or in the oven at 350°F until warmed through. Freezing isn’t recommended because the foil-melted cheese and toppings can separate. For a lighter option, swap the cooked ground beef with cooked ground chicken or use a reduced-fat Mexican cheese blend.