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Grilled Campfire Nacho Packets

Grilled campfire nacho packets made in individual foil packets for easy camping food. You’ll get melted cheese over crunchy tortilla chips with black beans, meat, and jalapeños, then finish with salsa, sour cream, and guacamole.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 bag tortilla chips
Cheese
  • 2 cup shredded Mexican cheese blend
Black beans
  • 1 can (15 oz) black beans drained
Ground meat
  • 1 cup cooked ground beef or chicken
Jalapeños
  • 1 jalapeño sliced
Serving toppings
  • 1 Salsa for serving
  • 1 sour cream for serving
  • 1 guacamole for serving
Foil
  • 4 sheet heavy-duty aluminum foil

Equipment

  • 1 sheet pan

Method
 

Build the foil packets
  1. Divide tortilla chips among 4 foil sheets, spreading them into an even layer on each sheet. Aim for a similar thickness so everything melts at the same pace.
  2. Top each packet with shredded Mexican cheese blend, then add drained black beans, cooked ground beef or chicken, and sliced jalapeño. Add toppings to each packet to match the amounts so every serving stays loaded.
  3. Fold foil into sealed packets, leaving some room for heat circulation. Press edges shut firmly so the cheese doesn’t leak during grilling.
Grill and finish
  1. Place packets on campfire grate over medium heat for 12-15 minutes. Watch for bubbling cheese through the foil and melted edges as the visual cue.
  2. Remove packets from heat and carefully open them right away. Steam will be hot, so pull back the foil away from your face to avoid burns.
  3. Top the opened nachos with salsa, sour cream, and guacamole before serving. Add right before eating for the best contrast between creamy toppings and melty cheese.

Notes

Pro tip: keep the packets sealed and don’t overstuff—leaving a little air space helps cheese melt evenly without soggy chips. Store leftovers in the fridge up to 2 days; reheat gently in a skillet or oven until warmed through (microwave can soften chips). Freezing isn’t recommended because foil-packet nachos lose texture after thawing. For a lighter option, swap the ground beef with cooked turkey or use black beans + extra jalapeño for a vegetarian-friendly version.