Campfire Nachos
Serves | 4-6
Ingredients:
2 lb cooked ground beef, chicken, or turkey, seasoned with taco seasoning
1 bag tortilla chips
2 c shredded cheese
Toppings of choice: diced tomatoes, cilantro, green onion, guacamole, black beans, salsa, roasted corn, plain yogurt, jalapeños
Directions:
Cook your meat ahead of time.
Build your foil boats: Tear off heavy-duty foil and shape it into a “boat” with crimped edges to hold everything in. (Double-layer the foil if you’re worried about tearing or flare-ups.)
Assemble the nachos: Add a layer of tortilla chips, followed by cooked meat, then cheese, and any heat-safe toppings like beans or corn.
Cook over the fire using one of these methods:
Grill grate over fire: Place foil boats on a grate over medium heat and close the lid or tent with foil.
Campfire coals: Nestle foil boats directly into hot coals and rotate every few minutes for even melting. Cook using the hot glowing embers, not direct flames.
Fire pit edge heat: Set near (not directly in) the hottest part of the fire and rotate frequently for more controlled melting.
Camp stove or grill: Cover and heat on low until cheese is fully melted.
Finish & serve: Carefully remove from heat, open foil, and top with fresh toppings like salsa, guac, cilantro, and green onion.
Notes: Lightly tent or cover foil boats when possible to help prevent ash, embers, or any wind-blown debris from getting into the food (especially when cooking over an open fire or in breezy conditions).
Use long-handled tongs to gently grip the edge of the foil boat and rotate it a quarter turn at a time for even cooking. When finished, carefully lift the foil boat off the heat source using tongs and transfer it to a stable, heat-safe surface like a cutting board or metal tray.
For faster cooking, you can pre-warm meat in the microwave or on the stovetop before assembling over the chips. Avoid overfilling the foil boats so ingredients melt evenly and heat through quickly.
Try our Toasted Marshmallow Strawberries for another campfire favorite!
You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
