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Grilled Campfire Nacho Packets

Grilled campfire nacho packets are assembled in foil and cooked on the grate until the cheese melts into gooey, individual servings. Each packet opens to reveal loaded campfire nachos topped with beans, meat, and jalapeño.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 tortilla chips Use a 1-oz-ish bag; measure by volume as needed to distribute evenly.
Mexican cheese blend
  • 2 cup shredded Mexican cheese blend Shred fresh if possible so it melts smoothly.
Black beans
  • 1 can (15 oz) black beans Drain well so packets don’t steam.
Ground meat
  • 1 cup cooked ground beef or chicken Use cooked and crumbled; warm-through happens during grilling.
Jalapeño
  • 1 jalapeño Slice thin so jalapeño distributes across each packet.
Salsa
  • 1 salsa For serving.
Sour cream
  • 1 sour cream For serving.
Guacamole
  • 1 guacamole For serving.
Heavy-duty aluminum foil
  • 4 heavy-duty aluminum foil Use 4 sheets so each packet is its own individual serving.

Equipment

  • 1 sheet pan

Method
 

Assemble the foil packets
  1. Divide the tortilla chips among 4 foil sheets so each packet has a base layer with enough chips to catch melted cheese.
  2. Top each foil sheet with the shredded Mexican cheese blend, black beans, cooked ground beef or chicken, and sliced jalapeño, layering so the cheese can melt and bind the toppings.
  3. Fold foil into sealed packets, leaving a small amount of space for heat circulation so the chips warm and the cheese melts evenly.
Grill campfire nachos
  1. Place the packets on a campfire grate over medium heat for 12-15 minutes until the cheese is fully melted and the fillings are hot.
Serve
  1. Remove from heat and carefully open packets to release steam without spilling melted cheese.
  2. Top with salsa, sour cream, and guacamole before serving for fresh, creamy contrast to the melted cheese nachos.

Notes

Pro tip: drain the black beans well and fold the packets tightly so steam stays inside and the cheese melts without soggy chips. Store leftovers in the fridge up to 3 days; rewarm gently in an oven or on a grill-safe pan at low heat until hot. Freezing isn’t recommended because tortilla chips lose their crunch. Dietary swap: use shredded cheese plus black beans with shredded chicken or skip the meat for a vegetarian version.