Easy Campfire Nachos
What better way to end the day outside than with a cold beer, warm campfire, and a big plate full of cheesy nachos. The secret to exceptional nachos lies in one simple concept: layers!What could be easier than Campfire Nachos, loading a Dutch oven full of tortilla chips, melty cheese, black beans, salsa, and all your favourite nacho toppings and calling it dinner?!
Servings 6 servings
- Cheese A bag of Mixed Cheese (Sharp Cheddar, Colby, and Monterey Jack blend)
- corn on the cob or 1 cup canned corn drained
- Olive oil
- 11 ounces tortilla chips
- 15 ounces canned black beans rinsed and drained
- 4 ounces canned mild diced green chiles
- ½ red bell pepper diced
- 1 ½ cups shredded cheddar jack cheese
- Salsa optional
- Cilantro optional
- Avocado or Guacamole optional
- Sour Cream optional
- Lettuce optional
- Lime optional
- If using corn on the cob, cut the corn off the cob.
- Place a large cast iron skillet over a fire or stove top heated to medium. Add a drizzle of olive oil, then sauté the corn, stirring, until the color brightens and the corn is crisp tender, about 5 minutes. Transfer the corn to a small bowl or plate.
- In the same pan, arrange half the tortilla chips. Top with half the black beans, diced green chiles, bell pepper, corn, and cheese. Add the remaining chips and top with the remaining beans, chiles, pepper, corn, and cheese. Cover loosely with aluminum foil or a lid and allow to heat 5 minutes or until the cheese is melted.
- Remove from the heat and top with salsa, cilantro, sliced avocado, sour cream, lettuce, and lime juice as desired.