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Cozy Campfire Nachos Recipe Easy Loaded Toppings for Perfect Snack

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These cozy campfire nachos are a quick and easy snack loaded with melty cheese, black beans, jalapeños, fresh pico de gallo, and creamy avocado, perfect for outdoor gatherings or casual nights.

Ingredients

Scale
  • 6 cups (150g) sturdy, thick-cut tortilla chips
  • 2 cups (200g) shredded sharp cheddar and Monterey Jack cheese blend
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 8 oz (225g) ground beef or turkey, cooked and seasoned with taco spices (optional)
  • 2 fresh jalapeños, sliced thin
  • 1 cup (150g) fresh pico de gallo (chopped tomatoes, onions, cilantro, lime juice, salt)
  • 1/4 cup (40g) black olives, sliced
  • 2 stalks green onions, thinly sliced
  • 1/2 cup (120g) sour cream
  • 1 ripe avocado, diced or sliced
  • A small handful fresh cilantro, roughly chopped
  • 1/2 teaspoon chipotle powder (optional)
  • 1 tablespoon taco seasoning
  • 1 tablespoon olive oil

Instructions

  1. In a skillet over medium heat, warm 1 tablespoon olive oil. Add 8 oz ground beef or turkey and cook until browned, about 8 minutes. Stir in 1 tablespoon taco seasoning and cook for another 2 minutes. If skipping meat, warm 1 can black beans with half the taco seasoning in a small pot. Set aside.
  2. In a bowl, combine 2 cups shredded cheddar and Monterey Jack cheese with 1/2 teaspoon chipotle powder. Toss to distribute evenly.
  3. In a cast iron skillet (10-12 inches), spread half the tortilla chips in an even layer. Sprinkle half the black beans and half the cooked meat (if using) over the chips.
  4. Generously scatter half the cheese mixture on top of the beans and meat.
  5. Repeat layers with remaining chips, beans, meat, and cheese.
  6. Cover the skillet with a lid or aluminum foil. Place over hot campfire coals or in a preheated oven at 375°F (190°C). Heat for 10-15 minutes until cheese is melted and bubbling.
  7. While nachos melt, chop jalapeños, slice black olives, thinly slice green onions, dice avocado, and roughly chop cilantro. Mix pico de gallo if making fresh.
  8. Once cheese is melted, carefully remove skillet from heat. Top nachos with jalapeños, olives, green onions, avocado, cilantro, pico de gallo, and dollops of sour cream. Serve hot.

Notes

Use thick-cut chips to prevent sogginess. Layer cheese between chips to bind toppings and avoid soggy chips. Cover while cooking to melt cheese evenly. Add fresh toppings like avocado and sour cream after cooking to keep textures bright. For vegetarian version, skip meat and add extra beans or grilled veggies. Can bake in oven at 375°F for 10-15 minutes if no campfire available.

Nutrition

Keywords: campfire nachos, loaded nachos, easy snack, outdoor cooking, cheesy nachos, jalapeño nachos, black beans, avocado, pico de gallo

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