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Campfire Nachos

Campfire Nachos

Campfire Nachos in a Dutch Oven over a campfire.

Recipe&photos by: Fresh Off the Grid

Campfire Nachos Ingredient Notes

↠ Cheese selection can be highly subjective, but we prefer a mix of Sharp Cheddar, Colby, and Monterey Jack blend. You can do this yourself or pick up a bag of Shredded Mexican Cheese.

↠ If you’re using fresh ingredients like chiles, onions, or uncooked meats, you’ll want to saute them first and make sure they’re cooked thoroughly before building your nachos.

↠ The fresher the ingredients the better your nachos will taste, but this meal can also rely heavily on canned pantry items like fire-roasted tomatoes, black beans, roasted green chiles, or black olives.

Ingredients

  • 1 tablespoon neutral flavored oil
  • ½ lb tortilla chips
  • 1 (7.75 oz) can El Pato hot tomato sauce, or equivalent
  • 1 cup shredded Mexican cheese blend
  • 1 (14.5 oz) can black beans, drained
  • 1 large avocado, cubed
  • 4-5 green onions, sliced
  • handful of fresh cilantro, chopped
  • 1 small lime, cut into wedges

Instructions

  • Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
  • For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
  • For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
  • Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.