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Campfire Nachos Supreme

Campfire nachos supreme made in a cast iron skillet with bubbly, stretchy cheese and a loaded topping finish. Layer tortilla chips with seasoned ground beef, beans, corn, and cheese, then melt over campfire heat for a hot, crunchy bite.
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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: 890
Ingredients Equipment Method Notes

Ingredients
  

Campfire Nachos Supreme
  • 1 large bag tortilla chips
  • 2 lb ground beef Cooked with taco seasoning
  • 3 cup Mexican cheese blend Shredded
  • 1 can black beans Drained
  • 1 can corn Drained
  • 2 tomatoes Diced
  • 1 jalapeño Sliced
  • 1 cup sour cream
  • 1 cup guacamole
  • 0.5 cup cilantro Chopped
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Layer and melt the nachos
  1. Layer half the tortilla chips in a large cast iron skillet or aluminum pan to form an even base with visible crunch.
  2. Top the chips with half the cooked ground beef, black beans, corn, and Mexican cheese blend, distributing the toppings to cover the surface.
  3. Add the remaining tortilla chips and repeat the layers with the remaining ground beef, beans, corn, and Mexican cheese blend for an all-in topping stack.
  4. Place the skillet on a campfire grate over medium heat for 12-15 minutes until the cheese fully melts and turns glossy with bubbly spots.
Finish and serve
  1. Remove the skillet from the heat to stop further melting and keep the chips from getting soggy.
  2. Top immediately with the diced tomatoes and sliced jalapeño for a fresh, bright finish.
  3. Add sour cream and guacamole in spoonfuls so they create creamy pockets across the melted cheese.
  4. Sprinkle chopped cilantro over the top for color and herbal aroma right before eating.
  5. Serve right away with lime wedges on the side for squeezing over each bite.

Notes

For best crunch, keep toppings (tomatoes, jalapeño, sour cream, guacamole, cilantro) off until after the cheese melts. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium heat just to warm through (chips soften). Freezing isn’t recommended because toppings like sour cream and guacamole break down. For a gluten-free option, use certified gluten-free tortilla chips while keeping the layering and melt steps the same.