June 7, 2023Review Recipe
Table of Contents
These easy campfire nachos are just the camping treat you were looking for! Broaden your horizons with a hearty Mexican-inspired dinner with this cheesy cast-iron skillet favorite cooked in the great outdoors.
These days, folks are getting a little more creative with their camping recipes. Make sure you try our campfire pizza and campfire potatoes on your next camping trip too.
Campfire Nachos Ingredients
- 8-ounce bag of tortilla chips
- ½ cup sliced black olives
- ¼ cup sliced green onions
- ½ cup diced tomatoes
- 2 cups shredded taco cheese (or your favorite blend)
- 2 jalapeños, sliced and seeds removed
- Cilantro, for garnish (optional)
- Salsa, sour cream, and guacamole, for serving
SUBSTITUTIONS AND ADDITIONS
MEAT: If you have pre-cooked ground beef or seasoned taco meat, you could add that to the top of these nachos.
PRO TIP: Ground beef can be cooked ahead of time, either seasoned or unseasoned. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
CHEESE: Your cheese selection is based on your personal preference. Try Tex-Mex cheese, a Monterey Jack blend, cheddar, or any other cheese you like.
TOPPINGS: There are so many optional toppings you can put on top of nachos and this campfire version is no different. Try green chiles, tomatoes, black beans, red pepper, or a dash of hot sauce.
How To Make This Campfire Nachos Recipe
STEP ONE: Layer ⅓ of the chips on the bottom of the 10.5-inch cast iron skillet.
OUR RECIPE DEVELOPER SAYS
If you don’t have a cast-iron skillet, you can still make this recipe by using a disposable rectangular foil pan (think lasagna pan).
STEP TWO: Add ⅓ of the cheese, ½ of the olives, ½ of the tomatoes, and ½ of the green onions to the top of the chips.
STEP THREE: Make another layer with ⅓ of the chips and ⅓ of the cheese.
STEP FOUR: Using the remaining ingredients, make the top layer of chips, cheese, olives, tomatoes, and green onion. Add the jalapeño to the top of the final layer.
STEP FIVE: Cover the top of the skillet loosely with a sheet of aluminum foil.
STEP SIX: Place on the fire or campfire grill on medium heat and cook until the cheese is melted, which takes about 10 to 15 minutes.
Try not to cook these directly over an open flame. Instead, get your campfire going and once the coals are nice and hot, lay grill over top and cook your nachos.
STEP SEVEN: When done, add cilantro to the top and serve your cheesy nachos with salsa, guacamole, and sour cream.
How To Serve
We love to serve these alongside fresh guacamole, salsa, and sour cream. But you can choose any of your favorite toppings. If you have little ones eating as well, you can make this kid-friendly by making a couple of skillets: one spicy and one mild.
Everyone in the family will be happy about this simple, delicious dinner. It’s Mexican night while camping!
MORE MEXICAN DISH RECIPES
IN THE FRIDGE/FREEZER: Loaded campfire nachos need to be eaten fresh and warm off the fire. We do not recommend trying to store leftover nachos as they will not reheat or taste the same after a few hours.
These campfire nachos are an easy, cheesy favorite at the campground. The crunchy nachos are versatile and kid-friendly — you can make them mild or spicy. I hope you enjoy this delicious recipe during your next outdoor adventure!
FREQUENTLY ASKED QUESTIONS
This camping recipe could also be made at home on your BBQ grill.
You can also make these cheesy nachos using a disposable rectangular foil pan in place of the skillet.
Unless you like eating cold nachos (no judgment!), we would not recommend keeping leftover nachos.
More Recipes You’ll Love
- Campfire Scrambled Eggs
- S’mores Dip
- Taco Ring
- Fireball Jello Shots
- Campfire Cinnamon Rolls
- Sheet Pan Nachos
- Strawberry Shortcake Fudge
- Pizza Grilled Cheese
- Beef Quesadillas
- Taco Casserole
- Pineapple Salsa
- White Chicken Lasagna
- Sheet Pan Nachos
- Chicken Tortilla Roll-Ups
- Ravioli Lasagna
- 8 ounces tortilla chips
- ½ cup black olives, sliced
- ¼ cup green onions, sliced
- ½ cup tomatoes, diced
- 2 cups taco cheese, shredded (or your favorite blend)
- 2 jalapeños, sliced and seeds removed
- cilantro for garnish (optional)
- sour cream, salsa, and guacamole, for topping
- Layer ⅓ of chips on the bottom of a 10.5-inch cast iron skillet.
- Add ⅓ of the taco cheese, ½ of the olives, ½ of the tomatoes, and ½ of the green onions to the top of the chips
- Make another layer with ⅓ of the chips and ⅓ of the cheese
- Make the final layer with the remaining chips, cheese, olives, tomatoes, and green onion. Add the jalapeño to the top.
- Cover the skillet loosely with foil.
- Place on the fire or grill on medium heat and cook until the cheese is melted, about 10 to 15 minutes
- Add cilantro to the top and serve with salsa, guacamole, and sour cream.
- Ground beef can be cooked ahead of time, either seasoned or unseasoned. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
- If you don’t have a cast-iron skillet, you can still make this recipe by using a disposable rectangular foil pan (think lasagna pan).
- Try not to cook these directly over an open flame. Instead, get your campfire going and once the coals are nice and hot, lay grill over top and cook your nachos.
Wanda J says
Hamburger and spicy
We don’t go camping but I could make these on our BBQ in the Summer for something different 🙂 (we are currently heading into Winter here)
We love guacamole and sour cream on top of ours and everyone except me likes chillies
Gail Guest says
No I have never made camp fire nachos but I will this year
Hope I win
i have never made campfire nachos in my life, I would certainly try them over a campfire. My fave cheese that i would use is old or jalapeno cheese. i love your web site and your emails
Lisa A Stebbins says
Hamburger and not spicy.
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