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Camping Grilled Nachos

Camping grilled nachos piled in a disposable aluminum pan and cooked over a campfire until the cheese turns fully melted and bubbly. Loaded tortilla chips with seasoned ground beef, black beans, salsa, jalapeño, cilantro, and a cool sour cream finish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 bag tortilla chips 1 bag total, use half for the bottom layer and half for the top layer.
Cheese
  • 3 cup shredded Mexican cheese blend Use as a full layer between chips and toppings.
Black beans
  • 1 can (15 oz) black beans Drain well before layering.
Ground beef
  • 1 lb ground beef Use cooked and seasoned beef for easy layering.
Salsa
  • 1 cup salsa Add after cooking so it stays bright and chunky.
Sour cream
  • 1 cup sour cream Spoon on right after the nachos come off the heat.
Jalapeño
  • 1 jalapeño Slice thin for even bites.
Cilantro
  • 1 cup cilantro Chop and sprinkle over the finished nachos.
Lime wedges
  • 1 lime wedges Serve on the side for squeezing.

Equipment

  • 1 sheet pan

Method
 

Build the nachos
  1. Line a large disposable aluminum pan with half the tortilla chips to form an even bottom layer.
  2. Layer half the shredded Mexican cheese blend over the chips, then add half the drained black beans and half the cooked ground beef.
  3. Repeat with the remaining tortilla chips, cheese, black beans, and ground beef to build a full, layered nachos pan.
Grill over the campfire
  1. Place the pan on the grill grate over medium campfire heat and cook for 8-10 minutes until the cheese is melted and visibly bubbly.
  2. Remove the pan from the heat and immediately top with salsa, sour cream, sliced jalapeños, and chopped cilantro for fresh, bright flavor.
  3. Serve the nachos right away with lime wedges on the side so each bite can be finished with fresh squeeze.

Notes

Pro tip: use cooked, well-seasoned ground beef so every bite tastes ready right off the grill. Store leftovers in the refrigerator up to 3 days; reheat in a skillet or oven until the cheese loosens again (best texture may soften). Freezing isn’t recommended because the chips and toppings tend to lose crunch. For a dietary swap, use cooked taco-style ground turkey or a black bean-and-corn filling to reduce saturated fat while keeping the same layering method.