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Grilled Campfire Nacho Packets

Grilled campfire nacho packets are built in individual foil parcels and grilled until the cheese melts into a gooey layer over crunchy tortilla chips. Each packet is opened at the table so you get loaded campfire nachos with warm toppings like salsa, sour cream, and guacamole.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 bag tortilla chips
Mexican cheese blend
  • 2 cup shredded Mexican cheese blend
Black beans
  • 1 can (15 oz) 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 heavy-duty aluminum foil sheets

Equipment

  • 1 sheet pan

Method
 

Assemble the foil packets
  1. Divide the tortilla chips among 4 foil sheets, making an even base in each packet. Leave space so the chips can be topped without spilling.
  2. Top each packet with shredded Mexican cheese blend so it can melt over the chips. Add black beans, then the cooked ground beef or chicken.
  3. Scatter jalapeño slices over the fillings in each packet for heat and crunch. Keep the toppings distributed so everything warms through.
  4. Fold the foil into sealed packets, leaving a little room for heat circulation. Press edges closed firmly to prevent leaks.
Grill and serve
  1. Place the packets on the campfire grate over medium heat and cook for 12-15 minutes. You should see melted cheese and steaming through the foil as the fillings heat through.
  2. Remove the packets from the heat and carefully open them. Open away from your face and watch for escaping steam as the nachos finish melting.
  3. Top the opened packets with salsa, sour cream, and guacamole before serving. Finish right away so the cheese stays melty and the chips remain crisp.

Notes

Pro tip: build the packets with a thicker layer of cheese on top so it fully binds the chips as it melts. Store leftovers in the fridge up to 3 days; reheat in foil on a grill or in a skillet until hot (cheese will stay gooey but chips may soften). Freezing isn’t recommended because the chips lose crispness. For a lighter option, use reduced-fat cheese and swap in ground turkey.