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Easy Campfire Foil Pack Loaded Nachos Recipe Perfect for Outdoor Cooking

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A quick and easy foil pack nachos recipe perfect for outdoor cooking, combining crunchy tortilla chips, melted cheese, seasoned meat or beans, and fresh toppings for a crowd-pleasing snack.

Ingredients

Scale
  • 2 cups (60 g) sturdy tortilla chips (e.g., Mission or Late July)
  • 1 cup (100 g) shredded sharp cheddar and Monterey Jack cheese blend
  • 1 pound (450 g) cooked ground beef or turkey, seasoned with 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, ½ tsp smoked paprika, and salt to taste
  • 1 cup (170 g) black beans, drained and rinsed
  • 1 jalapeño, sliced
  • 2 green onions, thinly sliced
  • 1 medium tomato, diced
  • ¼ cup (40 g) black olives, sliced
  • Sour cream, for topping
  • Fresh cilantro, optional for garnish
  • Lime wedges, for serving

Instructions

  1. Preheat your campfire or grill to medium heat (about 350-400°F / 175-200°C).
  2. In a skillet, brown 1 pound of ground beef or turkey over medium heat. Drain excess fat and add chili powder, cumin, garlic powder, smoked paprika, and salt. Cook for 2 more minutes and set aside.
  3. Prepare toppings: drain and rinse black beans, slice jalapeño, chop green onions, dice tomato, and slice black olives.
  4. Tear off a 12×12 inch (30×30 cm) piece of heavy-duty aluminum foil. Layer 2 cups of tortilla chips in the center, sprinkle half the cooked meat and black beans evenly over the chips.
  5. Add 1 cup shredded cheese blend on top, then half the jalapeños, green onions, tomatoes, and olives.
  6. Fold foil edges tightly to create a sealed pouch, leaving space inside for cheese to melt. Repeat for a second pack.
  7. Place foil packs on grill grate or hot coals using tongs. Cook for 10-12 minutes, flipping halfway through, until cheese is melted and chips are golden brown at edges.
  8. Carefully open foil packs (watch for steam) and top with sour cream, fresh cilantro, and a squeeze of lime juice. Serve immediately with extra chips if desired.

Notes

Use heavy-duty foil and double wrap to prevent tears. Layer chips first, then cheese, then toppings to keep chips crispy. Cook at medium heat and flip packs carefully. For extra crispiness, open pack during last minute to let steam escape. Can be baked in oven at 400°F for 12-15 minutes if no campfire is available.

Nutrition

Keywords: campfire nachos, foil pack nachos, outdoor cooking, camping recipe, loaded nachos, easy snack, cheesy nachos

Find it online: https://leilameals.com/easy-campfire-foil-pack-loaded-nachos-recipe-perfect-for-outdoor-cooking/