Go Back
Campfire Nacho Packs

🔥 Campfire Nacho Packs

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 10 oz bag tortilla chips (sturdy ones like restaurant-style)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup cooked ground beef or shredded chicken optional
  • 1 can black beans drained and rinsed
  • 1/2 cup sliced black olives
  • 1/2 cup diced red onion
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced jalapeños optional
  • Foil sheets heavy-duty or double-layered regular foil
  • Toppings add after cooking:
  • Sour cream
  • Salsa
  • Guacamole or sliced avocado
  • Fresh cilantro
  • Lime wedges

Method
 

Prepare the Foil Packs:
  1. Tear 4 large sheets of heavy-duty foil. Spray lightly with cooking spray.
Assemble Nachos:
  1. Divide chips evenly among the foil sheets. Top each with cheese, beans, meat (if using), olives, onions, tomatoes, and jalapeños.
Seal and Cook:
  1. Fold the foil over the nachos and crimp the edges to seal. Place on a grill grate over the campfire or on a grill. Cook for 10–15 minutes, until cheese is melted and toppings are heated through.
Add Toppings and Serve:
  1. Carefully open foil packs (watch for steam). Add your favorite fresh toppings and enjoy straight from the pack!

Notes

Make-Ahead Tip: Pre-chop all toppings and store them in zip bags for quick assembly at the campsite.
No campfire? Cook in the oven at 400°F (200°C) for 10–12 minutes.
Kid-Friendly: Let kids build their own packs before cooking.
Crispier Bottom: Place a metal grate or pan above flames to avoid burning the chips directly.