Campfire Loaded Nachos

Ingredients

• 1 lb Ground beef
• 1 tbsp Taco seasoning
• 1/3 cup Water
• 10 oz Sturdy tortilla chips
• 15 oz can Black beans, drained and rinsed
• 2.5 cups Shredded Monterey Jack or cheddar cheese
• 1/3 cup Sliced pickled jalapeños
• 1/2 cup Salsa

Instructions

1. Heat a cast-iron skillet over medium camp stove or campfire heat.
2. Add ground beef. Cook while breaking into small pieces until browned and reaches 160°F. Drain excess grease if necessary.
3. Add taco seasoning and water. Cook approximately 2–3 minutes until the beef is coated and the liquid reduces.
4. Transfer the beef temporarily to a bowl. Wipe excessive grease from the skillet if needed.
5. Spread approximately one-third of the tortilla chips across the bottom.
6. Top with one-third of the beef, beans, cheese, jalapeños, and small spoonfuls of salsa. Repeat for approximately 3 layers.
7. Cover skillet tightly with a lid or foil. Place over low-to-medium campfire heat.
8. Cook approximately 8–12 minutes until the cheese throughout the layers has melted. Rotate the skillet periodically if the heat source is uneven.
9. Remove from heat. Add fresh toppings only AFTER cooking. Serve immediately.

Nutrition

Chef's Notes

LAYER THE NACHOS: One giant pile with cheese only on top creates dry chips underneath. FRESH TOPPINGS: Do not cook avocado, sour cream, cilantro, or fresh tomato under the lid.

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