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Campfire Nachos Supreme

Campfire nachos supreme are built in a cast iron skillet and baked over medium campfire heat until the cheese is melted and bubbly. Loaded nachos get double layers of taco-seasoned beef, black beans, corn, and melty Mexican cheese, then finish with fresh tomatoes and jalapeño.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 large bag tortilla chips Regular tortilla chips or restaurant-style tortilla chips.
Beef and taco seasoning
  • 2 lb ground beef Cook with taco seasoning until browned; drain excess fat if needed.
  • taco seasoning Use taco seasoning packet(s) according to package directions for 2 lb ground beef.
Cheese and beans/corn
  • 3 cup shredded Mexican cheese blend Use a blend that melts well.
  • 1 can black beans Drained.
  • 1 can corn Drained.
Fresh toppings
  • 2 tomatoes tomatoes Diced.
  • 1 jalapeño jalapeño Sliced; adjust for heat.
  • 1 cup sour cream Serve as a dollop over the warm nachos.
  • 1 cup guacamole Spoon on top after heating so it stays creamy.
  • 0.5 cup cilantro Chopped.
  • 1 lime wedges Serve on the side for squeezing over the top.

Equipment

  • 1 cast iron skillet

Method
 

Layer and assemble
  1. Layer half the chips in a large cast iron skillet or aluminum pan so they form an even base.
  2. Top with half the beef, black beans, corn, and shredded Mexican cheese blend.
  3. Add remaining chips and repeat toppings with the remaining beef, beans, corn, and cheese.
Melt cheese over the campfire
  1. Place the skillet on a campfire grate over medium heat for 12-15 minutes, until the cheese is fully melted and visibly bubbly at the edges.
Finish and serve
  1. Remove from the heat and immediately top with diced tomatoes, sliced jalapeños, sour cream, guacamole, and chopped cilantro so the toppings stay fresh.
  2. Serve immediately with lime wedges on the side for squeezing.

Notes

Pro tip: keep toppings off the cheese until after the cheese melts so the chips stay crisp and the guacamole stays creamy. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm in a skillet over low heat to re-melt cheese (chips may soften). Freezing is not recommended due to the fresh toppings. Dietary swap: use lean ground beef or swap for cooked taco-seasoned lentils for a similar flavor with less fat.