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Looking for an amazing camping meal? These easy campfire nachos are IT! Outdoor cooking doesn’t need to be limited to burgers and hot dogs — broaden your horizons with a hearty Mexican-inspired dinner with this cast iron skillet favorite. Your whole family will love the flavor of this simple, cheesy campfire nachos recipe cooked over an open fire.
When I was younger, campground meals were limited. But these days, folks are getting a little more creative. Make sure you try our salmon foil packets, campfire pizza, campfire potatoes and our s’mores hand pies, too, on your next camping trip!
CAMPFIRE NACHOS INGREDIENTS
You will need:
- 8-ounce bag of tortilla chips
- ½ cup sliced black olives
- ¼ cup sliced green onions
- 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 Mexican 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 10.5-inch cast iron skillet.
PRO TIP: 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, 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, 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 10-15 minutes.
PRO TIP: 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
Campfire cooking isn’t complicated. You can create mouthwatering, easy meals with a little help from cast iron skillets and tin foil. They’re ready in no-time and clean up is a breeze.
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!
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!
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 judgement!), we would not recommend keeping leftover nachos.
MORE RECIPES YOU’LL LOVE
- 8 ounces tortilla chips
- ½ cup black olives sliced
- ¼ cup green onions sliced
- 2 cups taco cheese shredded (or your favorite blend)
- 2 jalapenos sliced and seeds removed
- cilantro for garnish (optional)
- 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 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 remaining chips, cheese, olives, 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.