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These Beefy Campfire Nachos are ready in 15 minutes and make a great lunch, dinner, or even an afternoon snack whether you are camping or not! They are also a great way to use up leftovers.
Beefy Campfire Nachos
I love cooking over an open fire, there is something about a live fire and cooking out in nature that just makes me happy. I have friends that just make sandwiches or buy prepackaged foods for camping, but I love to cook. Sure we’ve gone the easy route before, but with a little extra planning I have hot meals for my family that don’t involve burgers and dogs.
My Beefy Campfire Nachos recipe uses a heavy duty, large cast iron skillet and tons of yummy ingredients. I usually add taco meat, black olives, shredded cheese, tortilla chips, green onions and more. Of course adding in black beans and diced green chiles is a great option. Really make these nachos your own by adding your favorite ingredients.
Make the taco meat ahead of time and bring in a zip top baggie for easy nachos. Or plan on making tacos one night for supper and using the left meat for nachos the next day. Chop all the toppings before leaving for the campsite to make camping meals even easier…just store everything in their own baggies or containers.
How to Make Campfire Nachos
To melt the layers of cheese, put aluminum foil over the top of the skillet during cooking. Remove from the fire and add fresh jalapeno slices, salsa, cilantro, and lime wedges. Hubby likes sour cream, so we will add it if we are already bringing sour cream for another recipe.
Campfire Nachos in a Foil Pan
I’ve also made campfire nachos in a foil pan, but I love using the cast iron skillet. The technique for a foil pan is the same, but you’ll want a super heavy duty foil pan or use double pans. The problem with foil pans is that they don’t heat evenly, but they are disposable and you don’t have to wash anything.
Live Fire BBQ and Beyond!
I’m so excited to share that my new cookbook Live Fire BBQ and Beyond will be shipping in just over a week. This is my 3rd outdoor cookbook and it was a blast to create. Order before 5/31/19 and I’ll give a free kitchen planner. And if you love BBQ and outdoor as much as I do, then join my bi-monthly BBQ News newsletter for tips, recipes, and products I love.
- 1 (10-ounce) bag tortilla chips, divided
- 1/2 lb prepared taco meat
- 1 cup salsa, divided
- 2 cups shredded cheddar cheese, divided
- 2 cups Colby jack cheese, divided
- 3 green onions, sliced
- 1 avocado, diced
- ½ cup sliced black olives
- ½ cup fresh cilantro, roughly chopped
- 1 jalapeño, sliced
- 1 lime, cut into wedges
Prepare a fire in a fire pit that has a cooking grate and heat a large cast-iron skillet over direct heat.
In a 12-inch cast iron skillet evenly layer half of the chips, followed by half of the taco meat and salsa. Top with 1 cup of cheddar and 1 cup of Colby jack cheese.
Repeat all layers again until remaining ingredients have been used, except for the green onions, avocado, black olives, cilantro, jalapeño, and lime.
Cover the skillet with aluminum foil and let cook for 10 minutes or until the cheese melts. Remove from heat, uncover, top with avocado, black olives, cilantro, jalapeño, and a squeeze of lime.
Add whatever else you like, such as beans, sour cream, red bell peppers
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 820 Total Fat: 56g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 26g Cholesterol: 112mg Sodium: 1504mg Carbohydrates: 50g Fiber: 8g Sugar: 4g Protein: 34g