Flavorful Campfire Nachos Recipe Easy Individual Foil Pack Servings
These campfire nachos are easy to make in individual foil packs, perfect for outdoor gatherings. They feature layers of melty cheese, seasoned meat, and fresh toppings cooked over campfire coals for a smoky, delicious flavor.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1 cup sturdy tortilla chips per pack
- 1/4 cup shredded sharp cheddar cheese per pack
- 1/4 cup shredded Monterey Jack cheese per pack
- 1 pound ground beef or turkey
- 2 tablespoons taco seasoning (chili powder, cumin, garlic powder, paprika, salt, pepper)
- 2 tablespoons black beans per pack, rinsed and drained
- Salsa (pico de gallo or chunky tomato salsa) per pack
- Jalapeño slices (fresh or pickled), optional
- Green onions, thinly sliced
- Fresh cilantro, chopped
- Sour cream or Greek yogurt for topping
- Lime wedges for serving
Instructions
- In a mixing bowl, combine 1 pound ground beef or turkey with 2 tablespoons taco seasoning. Mix well.
- Heat a skillet over medium heat and cook the meat until browned and fully cooked, about 7-8 minutes, breaking it apart as it cooks. Drain excess fat and set aside.
- Tear off eight 12×12 inch sheets of heavy-duty aluminum foil.
- On each foil sheet, spread about 1 cup tortilla chips as the base.
- Sprinkle 1/4 cup shredded cheese over the chips, then spoon 2-3 tablespoons of cooked seasoned meat evenly over each pack.
- Add 2 tablespoons black beans, a spoonful of salsa, and jalapeño slices if using.
- Finish with another 1/4 cup shredded cheese on top.
- Fold the foil over the ingredients and crimp edges to seal tightly, leaving room inside for steam.
- Place foil packs on hot coals or grill grate and cook for 15-20 minutes, flipping halfway through.
- Carefully remove packs with tongs and let cool for a couple of minutes.
- Open packs carefully to avoid steam burns. Top with fresh cilantro, green onions, sour cream, and a squeeze of lime before serving.
Notes
Use sturdy, thick-cut tortilla chips to prevent sogginess. Layer cheese both under and over the meat to help bind ingredients and prevent soggy chips. Avoid overloading foil packs to ensure even cooking. Pre-cook meat at home to speed up campfire cooking. Flip packs halfway through cooking for even heat. Use heavy-duty foil to prevent tearing. For indoor cooking, bake foil packs at 400°F for 15 minutes.
Nutrition
- Serving Size: One individual foil
- Calories: 500
- Sugar: 4
- Sodium: 700
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 5
- Protein: 30
Keywords: campfire nachos, foil pack nachos, camping recipes, easy nachos, outdoor cooking, individual servings, cheesy nachos