Campfire Nachos

Add to Collection
Print Pin
No ratings yet

Campfire Nachos

A beloved happy hour classic, now being served at a campground near you. What better way to end the day outside than with a cold drink, warm campfire, and a big pot full of cheesy nachos?
Course Side Dish, Snack
Cuisine Mexican
Keyword backpacking, camping, dairy-free, egg-free, lactose-free, no nuts, no shellfish, nut, vegan, vegetarian

Ingredients

  • 1 tablespoon neutral flavored oil
  • ½ lb tortilla chips
  • 1 7.75 oz can El Pato hot tomato sauce, or equivalent
  • 1 cup shredded Mexican cheese blend
  • 1 14.5 oz can black beans, drained
  • 1 large avocado cubed
  • 4-5 green onions sliced
  • handful of fresh cilantro chopped
  • 1 small lime cut into wedges

Instructions

  • Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
  • For the first layer, evenly spread 1/3 of the chips into the dutch oven, topped with 1/4 can El Pato, 1/4 can black beans, 1/4 cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
  • For the third and final layer, use the remaining 1/3 portion of chips, 1/2 can El Pato, 1/2 can black beans, 1/2 cup cheese, and the remaining avocado, onion, and cilantro.
  • Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.

Leave a Reply

Your email address will not be published.

Recipe Rating