What do I need to cook campfire nachos?

You'll need a large Dutch oven or cast iron skillet to layer the ingredients and cover during cooking. Toss in tortilla chips (or thinly sliced sweet potatoes), cheese, black beans, and your favorite toppings like salsa, avocado, and jalapeños. A lid or foil helps trap heat for even melting.

Can I make campfire nachos without a Dutch oven?

Yes. You can use a heavy skillet with a tight-fitting lid or cover with tightly wrapped aluminum foil. Placing the skillet on a grill grate or near but not directly on flames allows slow heat and even cooking.

How can I make sure the nachos don't get soggy?

Layer your chips with dry or well-drained toppings, avoid adding salsa before cooking, and serve wet toppings like guacamole and sour cream on the side. Using thinly sliced sweet potatoes offers a crunchier alternative to tortilla chips.

What are the best cheeses for campfire nachos?

Cheeses that melt well and offer good flavor include Mexican blend, sharp cheddar, Monterey Jack, and Co-Jack. These cheeses create gooey, delicious layers that enhance every bite.

Campfire Nachos Recipe: Easy Grilled Nachos Outdoors

Description

🔥 These campfire nachos are a perfect outdoor meal—simple to assemble and rich in flavors, making your camping trip even more memorable!
🌐 Customize your nachos easily to cater to all taste preferences, creating a shareable delight for everyone gathered around the fire.

Ingredients

Scale

Neutral-flavored oil
Tortilla chips or thinly sliced sweet potato
1 can (7.75 ounces) hot tomato sauce or equivalent salsa
Shredded cheese (Mexican blend, sharp cheddar, Monterey Jack, or co-jack)
1 can (14.5 ounces) black beans, drained
Optional: ground meat (such as turkey or beef), grilled chicken, or plant-based alternatives
Avocado, cubed
Green onions, sliced
Fresh cilantro, chopped
Lime wedges
Jalapeños, sliced (optional)
Black olives (optional)
Additional toppings like tomatoes, onion, green chiles, or peppers

Instructions

1. Lightly oil the bottom of a large Dutch oven or cast iron skillet to prevent sticking.
2. For the first layer, evenly spread one-third of the chips or sweet potato slices in the skillet. Top this with one-quarter of the sauce, black beans, a portion of cheese, avocado, green onions, and cilantro. Cover with another layer of chips or sweet potatoes and repeat the toppings. Make the last layer more cheese-heavy.
3. Cover the skillet with a lid or aluminum foil to retain heat while cooking.
4. Place the skillet on a grill or over a campfire, ensuring no direct flames touch the bottom. Cook for about 10-30 minutes, monitoring until the cheese has melted and everything is heated through.
5. Once cooked, remove from heat and serve immediately with lime wedges, salsa, sour cream, and guacamole on the side for extra flavor.

Notes

🛶 Use a Dutch oven with a lid for best melting results, or cover with foil if using another type of skillet.
🧽 Line the cooking vessel with parchment or foil for easy cleanup afterward.
🥔 Thinly sliced sweet potatoes can be used instead of chips to avoid sogginess and add a twist.

Prep Time: 5-10 minutes
Cook Time: 10-30 minutes
Category: Appetizer
Method: Grilling
Cuisine: Mexican-American

Nutrition

Serving Size: 1 portion
Calories: 987
Sugar: n/a
Sodium: n/a
Fat: n/a
Saturated Fat: n/a
Unsaturated Fat: n/a
Trans Fat: n/a
Carbohydrates: n/a
Fiber: n/a
Protein: n/a
Cholesterol: n/a