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Camping Grilled Nachos

Campfire nachos with grilled nachos style layers of tortilla chips, melty Mexican cheese, black beans, and seasoned ground beef in a disposable aluminum pan. Cook over medium campfire heat until the cheese is bubbly, then top with salsa, sour cream, jalapeños, and cilantro with lime wedges.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

Toppings and base layers
  • 1 bag tortilla chips
  • 3 cup shredded Mexican cheese blend
  • 1 can (15 oz) black beans drained
  • 1 lb ground beef cooked and seasoned
  • 1 cup salsa
  • 1 cup sour cream
  • 1 jalapeño sliced
  • 0.25 cup cilantro chopped
  • 1 lime wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Build the nachos in an aluminum pan
  1. Line a large disposable aluminum pan with half the tortilla chips for an even crunchy base.
  2. Layer in half the shredded Mexican cheese blend, half the black beans, and half the cooked and seasoned ground beef.
  3. Repeat the layers with the remaining tortilla chips, remaining cheese blend, remaining black beans, and remaining ground beef.
Grill over campfire heat
  1. Place the pan on the grill grate over medium campfire heat to preheat the chips and start melting the cheese.
  2. Cook for 8-10 minutes, until the cheese is fully melted and actively bubbly at the edges with a lightly toasted top.
Finish and serve
  1. Remove the pan from the heat so the toppings stay fresh and the sour cream doesn’t over-melt.
  2. Top immediately with salsa, sour cream, sliced jalapeños, and chopped cilantro for bright, layered flavor.
  3. Serve right away with lime wedges on the side to squeeze over each bite.

Notes

Pro tip: for a cohesive layer that melts evenly, spread the tortilla chips in a single thick layer and keep the pan centered over steady medium heat. Store leftover nachos in an airtight container in the fridge for up to 2 days; reheat in a hot oven or skillet just until warmed (note: chips will soften). Freezing is not recommended because the toppings and chips change texture. For a lighter option, swap half the ground beef with lean ground turkey or use all beans for a vegetarian version (you may want to add extra salsa for moisture).