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Flavorful Campfire Foil Pack Nachos

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These campfire foil pack nachos are a quick, easy, and flavorful outdoor meal featuring layers of seasoned meat, beans, cheese, and fresh toppings cooked to melty perfection in foil packets.

Ingredients

Scale
  • 2 cups (60 g) sturdy tortilla chips
  • 1 pound (450 g) ground beef or chicken
  • 2 tablespoons (15 g) taco seasoning
  • 1/4 cup (60 ml) water
  • 1 cup (170 g) canned black beans, drained and rinsed
  • 1 cup (150 g) diced tomatoes (fresh or canned)
  • 1/4 cup (35 g) sliced black olives
  • 2 green onions, thinly sliced
  • 1–2 jalapeños, sliced thin (optional)
  • 1/2 cup (60 g) shredded cheese (blend of sharp cheddar and Monterey Jack)
  • Sour cream, for serving
  • Guacamole or avocado slices, for serving
  • Fresh cilantro, chopped (optional)

Instructions

  1. In a skillet over medium heat, cook ground beef or chicken until browned and no longer pink, about 6–8 minutes. Drain excess fat.
  2. Stir in taco seasoning and water. Simmer for 2–3 minutes until well coated and slightly thickened. Set aside.
  3. Dice tomatoes, slice green onions and jalapeños (if using), chop cilantro, and drain and rinse black beans and olives.
  4. Tear off two large sheets of heavy-duty aluminum foil (about 12×12 inches each).
  5. On one sheet, spread a layer of tortilla chips (about 2 cups). Top evenly with one-third of the cooked meat, beans, tomatoes, olives, onions, jalapeños, and 1/2 cup shredded cheese.
  6. Repeat layers once more, finishing with a final layer of chips and remaining cheese.
  7. Fold the foil over the nachos and crimp edges tightly to seal, making a packet that will hold steam and heat. Double foil if needed to prevent leaks.
  8. Place foil packs on hot embers or grill grate. Cook for 10–15 minutes, turning once halfway, until cheese is fully melted and toppings are hot.
  9. Open packets carefully to avoid steam burns. Top with dollops of sour cream and spoonfuls of guacamole or avocado slices. Garnish with fresh cilantro if desired.

Notes

Use thick-cut tortilla chips to prevent sogginess. Double foil packets to avoid leaks and ash contamination. Add fresh toppings like sour cream and guacamole after cooking to keep flavors fresh. Can be assembled up to 6 hours ahead and refrigerated. For vegetarian version, skip meat and add extra beans or grilled veggies. Can be cooked in a 350°F oven for 12-15 minutes if no campfire or grill is available.

Nutrition

Keywords: campfire nachos, foil pack nachos, easy campfire recipe, outdoor cooking, cheesy nachos, taco seasoned meat, camping food

Find it online: https://realityeats.com/flavorful-campfire-foil-pack-nachos-recipe-easy-homemade-toppings-guide/