Loaded Campfire Nachos

Loaded Campfire Nachos are proof that campground cooking can be both easy and impressive. Instead of placing food directly over the flames, this recipe uses indirect heat to turn your campfire into an outdoor oven. Layers of tortilla chips, seasoned beef, beans, cheese, and toppings cook together in a foil pan until hot and melty. Whether you’re feeding hungry campers or looking for a fun meal to share around the fire, these nachos are always a crowd-pleaser.

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Loaded Campfire Nachos

A foil-pan meal cooked with indirect campfire heat. This ties directly into the future Outdoor Oven article concept.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Appetizer, Side Dish, Snack

Cuisine: American

Calories: 560

Ingredients Method Notes

Ingredients

  

• 1 pound lean ground beef
• 1 tablespoon taco seasoning
• ¼ cup water
• 1 15-ounce can black beans, drained and rinsed
• 8 ounces tortilla chips
• 2 cups shredded Mexican-blend cheese
• 1 jalapeño sliced (optional)
• 1 Roma tomato diced
• 2 green onions sliced

Optional Toppings

• Salsa
• Guacamole
• Sour cream
• Sliced black olives
• Fresh cilantro

Method

 

Cook the Beef

1. Heat a skillet over medium heat.
2. Brown the ground beef until fully cooked.
3. Drain excess grease if needed.
4. Stir in the taco seasoning and water.
5. Cook for 2–3 minutes until the seasoning is absorbed.

Assemble the Nachos

1. Spray a disposable foil pan lightly with cooking spray.
2. Spread half of the tortilla chips in the pan.
3. Top with half of the beef mixture.
4. Add half of the black beans.
5. Sprinkle with half of the cheese.
6. Repeat the layers with the remaining chips, beef, beans, and cheese.
7. Add jalapeño slices if using.

Prepare the Campfire

1. Build a campfire and allow it to burn down to a good bed of coals.
2. Push the majority of the coals to one side of the fire ring.
3. Place a grill grate over the fire ring.

Cook the Nachos

1. Place the foil pan on the cooler side of the grate away from the direct heat.
2. Cover the pan loosely with foil.
3. Cook for 15–20 minutes, until the cheese is melted and bubbly.

Finish and Serve

1. Carefully remove the pan from the fire.
2. Top with diced tomato and green onions.
3. Add any desired toppings.
4. Serve immediately.

Notes

Storage & Reheating Tips

• Nachos are best eaten fresh.
• If leftovers remain, store toppings separately.
• Reheat in a skillet or foil pan on the grill.
• Avoid microwaving if possible, as the chips can become soggy.