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Campfire Nachos Supreme

Campfire nachos supreme are built in a cast iron skillet and cooked over medium campfire heat until the cheese melts and bubbles. Layer tortilla chips with taco-seasoned ground beef, beans, corn, and Mexican cheese, then finish with fresh tomatoes, jalapeño, sour cream, guacamole, and cilantro.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 large bag tortilla chips Use plain tortilla chips for maximum crunch.
Ground beef taco layer
  • 2 lb ground beef Cooked with taco seasoning before assembling.
Mexican cheese blend
  • 3 cup Mexican cheese blend Shredded for faster melt.
Black bean and corn toppings
  • 1 can black beans Drained.
  • 1 can corn Drained.
Fresh toppings
  • 2 tomatoes Diced.
  • 1 jalapeño Sliced.
  • 0.5 cup cilantro Chopped.
Creamy and garnishes
  • 1 cup sour cream
  • 1 cup guacamole
  • 1 lime wedges Serve on the side for squeezing.

Equipment

  • 1 cast iron skillet

Method
 

Build the nachos
  1. Layer half the tortilla chips in a large cast iron skillet or aluminum pan.
  2. Top with half the cooked ground beef, black beans, corn, and Mexican cheese blend.
  3. Add remaining chips and repeat toppings with the remaining ground beef, beans, corn, and cheese.
Melt over the campfire
  1. Place the skillet on the campfire grate over medium heat for 12-15 minutes until the cheese melts and looks bubbly.
Finish and serve
  1. Remove from heat and top with diced tomatoes and sliced jalapeño.
  2. Spoon sour cream and guacamole over the nachos in even dollops.
  3. Sprinkle chopped cilantro over the top for a fresh finish.
  4. Serve immediately with lime wedges on the side.

Notes

Pro tip: Cook the ground beef with taco seasoning ahead of time so the skillet only needs to heat long enough to melt the cheese. Refrigerate leftovers in a covered container up to 3 days; reheat in a skillet or oven to re-crisp slightly (nachos won’t be as crunchy). Freezing isn’t recommended due to chip texture. For a dairy-light swap, use a lower-fat or reduced-fat Mexican cheese blend and add sour cream in smaller portions.