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Campfire Nachos Supreme

Campfire nachos supreme loaded in a cast iron skillet with melty, bubbly cheese, taco-seasoned ground beef, and classic toppings. Perfect for camping food—stack, heat over the grate, then finish with fresh tomatoes, jalapeño, sour cream, guacamole, and cilantro.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 large bag tortilla chips Use plain or lightly salted tortilla chips for best melt and crunch.
Ground beef topping
  • 2 lb ground beef Cook with taco seasoning before assembling nachos.
  • 1 taco seasoning Season the ground beef as directed on the packet (no need to add separately in the final layer).
Cheese
  • 3 cup shredded Mexican cheese blend Shred fresh if possible for smoother melting and better stretch.
Beans and corn
  • 1 can black beans Drain well to prevent soggy chips.
  • 1 can corn Drain well to keep chips crisp.
Fresh toppings
  • 2 tomatoes Dice and use for topping immediately after heating.
  • 1 jalapeño Slice thin so it distributes evenly.
  • 1 cup sour cream Spoon over hot nachos after removing from heat.
  • 1 cup guacamole Add just before serving.
  • 0.5 cup cilantro Chop and sprinkle on top for freshness.
  • 1 lime wedges Serve on the side; squeeze to brighten.

Equipment

  • 1 cast iron skillet

Method
 

Assemble the skillet nachos
  1. Layer half the tortilla chips in a large cast iron skillet or aluminum pan so they form an even base with a bit of height.
  2. Top with half the cooked ground beef, black beans, corn, and the shredded Mexican cheese blend to ensure the cheese reaches the chips.
  3. Add remaining tortilla chips and repeat the layers with the remaining beef, beans, corn, and cheese so the center and edges are covered.
Melt the cheese over the campfire
  1. Place the skillet on a campfire grate over medium heat for 12-15 minutes until the cheese melts and looks bubbly, with a few browned spots at the edges for a skillet effect.
Finish with fresh toppings and serve
  1. Remove from heat and immediately top with diced tomatoes and sliced jalapeño so they stay bright and crisp.
  2. Add sour cream, then spoon over guacamole for creamy contrast against the melted cheese.
  3. Sprinkle chopped cilantro over the top to finish, then serve immediately with lime wedges for squeezing at the table.

Notes

For the least soggy nachos, drain the black beans and corn very well, and keep the heat to medium so the cheese melts without over-warming the chips. Refrigerate leftovers in a sealed container up to 3 days, but note chips will soften; reheat in a skillet or oven until warmed through (not crisp again). Freezing is not recommended because toppings like sour cream and guacamole will break after thawing. If you want a vegetarian version, swap the ground beef for seasoned black beans (increase drained beans to 2 cans and add extra taco seasoning).