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Campfire Nachos Supreme

Campfire nachos supreme are loaded nachos baked in a cast iron skillet until the cheese melts and turns bubbly. Layer tortilla chips with seasoned beef, black beans, corn, and Mexican cheese, then finish with fresh tomatoes, jalapeño, sour cream, guacamole, and cilantro for supreme nachos.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 880
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 large bag tortilla chips Use plain tortilla chips for best crunch.
Seasoned ground beef
  • 2 lb ground beef Cook with taco seasoning before assembling the nachos.
Mexican cheese blend
  • 3 cup shredded Mexican cheese blend Shred if needed for faster melting.
Beans and corn
  • 1 can black beans Drained.
  • 1 can corn Drained.
Fresh toppings
  • 2 medium tomatoes Diced.
  • 1 jalapeño Sliced.
  • 1 cup sour cream
  • 1 cup guacamole
  • 0.5 cup cilantro Chopped.
  • 1 lime wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Layer and assemble
  1. Layer half the tortilla chips in a large cast iron skillet or aluminum pan, spreading them into an even pile so the cheese can melt throughout. Add a visible base layer without leaving big gaps.
  2. Top the first chip layer with half the cooked ground beef, black beans, corn, and shredded Mexican cheese blend to create a dense, cheesy center. Press lightly so the toppings settle between chips.
  3. Add the remaining tortilla chips over the first layer to form a second nacho layer. Repeat with the remaining beef, beans, corn, and all remaining cheese.
Campfire melt
  1. Place the skillet on the campfire grate over medium heat for 12-15 minutes, until the cheese is fully melted and the surface looks bubbly. Keep heat steady so the chips crisp slightly instead of scorching.
Finish and serve
  1. Remove the skillet from the heat and immediately top with diced tomatoes and sliced jalapeño for fresh crunch. Scatter evenly so every bite gets a mix.
  2. Add the sour cream, guacamole, and chopped cilantro on top in dollops and pinches for layered flavor and color. Use more if you want a heavier supreme nacho style.
  3. Serve immediately with lime wedges on the side for squeezing over the top. Offer wedges at the table so guests can adjust acidity.

Notes

Pro tip: Use a dense cheese layer and keep the heat at medium so the cheese melts before the chips soften. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over low heat to re-melt the cheese. Freezing is not recommended for the full nacho assembly, but you can freeze the cooked taco beef and thaw/reheat for future batches. For a gluten-free swap, use certified gluten-free tortilla chips.