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Camping Grilled Nachos

Campfire grilled nachos loaded in a disposable aluminum pan with melted cheese and bold toppings. Crisp tortilla chips, bubbly cheese, and layers of beef and black beans come together in under 15 minutes outdoors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 bag tortilla chips
Mexican cheese blend
  • 3 cup shredded Mexican cheese blend
Black beans
  • 1 can (15 oz) black beans, drained
Ground beef
  • 1 lb ground beef, cooked and seasoned
Salsa
  • 1 cup salsa
Sour cream
  • 1 cup sour cream
Jalapeño
  • 1 jalapeño, sliced
Cilantro
  • 0.25 cup cilantro, chopped
Lime wedges
  • 1 lime wedges

Equipment

  • 1 sheet pan

Method
 

Build the nachos
  1. Line a disposable aluminum pan with half the tortilla chips, spreading them into an even layer for consistent melting. Visual cue: the chips should cover the bottom with minimal gaps.
  2. Layer half the cheese, beans, and cooked ground beef over the chips, distributing the toppings to the edges. Visual cue: you should see distinct layers of cheese, beans, and beef.
  3. Repeat the layers with the remaining chips, cheese, beans, and beef, keeping the top covered in cheese. Visual cue: the final layer should look mostly cheesy and packed.
Grill over the campfire
  1. Place the pan on the grill grate over medium campfire heat. Visual cue: the cheese edges begin to soften as heat rises from below.
  2. Cook for 8-10 minutes until the cheese is melted and bubbly. Visual cue: you should see bubbling across the surface with lightly browned spots.
Finish and serve
  1. Remove from the heat and immediately top with salsa, sour cream, jalapeños, and cilantro. Visual cue: toppings sit bright and fresh against the bubbling cheese.
  2. Serve immediately with lime wedges. Visual cue: squeeze lime over the top just before eating for a fresh finish.

Notes

For the crispiest chips, spread the tortilla chips tightly in the pan so they can stand up to the heat while the cheese melts. Refrigerate leftovers in a sealed container up to 2 days, then reheat at 350°F until warmed through (they won’t be as crisp as fresh). Freezing isn’t recommended due to texture changes after thawing. For a lighter option, use a reduced-fat Mexican cheese blend and lean ground beef.