Go Back

Grilled Campfire Nacho Packets

Nacho packets made for campfire cooking: individual foil packets filled with tortilla chips, melty Mexican cheese, black beans, jalapeño, and savory meat. Open the packets on the grill to reveal gooey, loaded campfire nachos ready for salsa, sour cream, and guacamole.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Nacho packet fillings
  • 1 bag tortilla chips
  • 2 cup shredded Mexican cheese blend
  • 1 can black beans drained
  • 1 cup cooked ground beef or chicken
  • 1 jalapeño sliced
  • 1 salsa for serving
  • 1 sour cream for serving
  • 1 guacamole for serving
  • 4 heavy-duty aluminum foil sheets

Equipment

  • 1 sheet pan

Method
 

Build the foil packets
  1. Divide tortilla chips among 4 heavy-duty aluminum foil sheets, spreading them so each packet has an even base.
  2. Top each packet with shredded Mexican cheese blend to create a thick, melty layer.
  3. Add black beans to each packet, distributing them evenly over the cheese.
  4. Layer cooked ground beef or chicken over the beans so it’s spread across each packet’s surface.
  5. Place jalapeño slices on top of each packet for a punch of heat.
  6. Fold foil into sealed packets, leaving a little space for heat circulation so the chips crisp slightly while the cheese melts.
Grill and serve
  1. Place packets on a campfire grate over medium heat for 12-15 minutes, until the cheese looks fully melted and bubbling.
  2. Remove from heat and let the packets rest briefly, then carefully open them to show the melted cheese nachos.
  3. Top the nachos in each opened packet with salsa, sour cream, and guacamole before serving.

Notes

For the cleanest melt, keep the foil packets fairly flat so heat reaches the chips quickly. Refrigerate leftovers in a sealed container up to 3 days; reheat in a foil packet on a grill or skillet until warmed through. Freeze after grilling only if needed (texture may soften). For a lighter option, use lean ground chicken and reduce the cheese to 1 cup total.