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Campfire Nachos Supreme

Campfire nachos supreme piled in a cast iron skillet with gooey, bubbly melted cheese. Layered chips with taco-seasoned ground beef, beans, corn, and toppings make crowd-style supreme nachos that are ready fast on the campfire grate.
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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: 1180
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 large bag tortilla chips use a large bag for easy layering
Ground beef
  • 2 lb ground beef, cooked with taco seasoning already cooked with taco seasoning
Cheese
  • 3 cup shredded Mexican cheese blend for melty, stretchy layers
Beans and corn
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) corn, drained
Fresh toppings
  • 2 tomatoes, diced
  • 1 jalapeño, sliced use more or less to control heat
  • 1 cup sour cream
  • 1 cup guacamole
  • 0.5 cup cilantro, chopped
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Layer the nachos
  1. Layer half the tortilla chips in a large cast iron skillet or aluminum pan to form an even base with visible chip coverage.
  2. Top with half the taco-seasoned ground beef, black beans, corn, and the shredded Mexican cheese blend so the cheese can melt between layers.
  3. Add remaining tortilla chips and repeat with the remaining beef, beans, corn, and cheese for a tall, stacked skillet.
Melt the cheese on the campfire
  1. Place the skillet on a campfire grate over medium heat and cook for 12-15 minutes, until the cheese melts and turns bubbly. Keep it at medium so the chips get hot without scorching.
Finish and serve
  1. Remove the skillet from heat and immediately top with diced tomatoes and sliced jalapeño for fresh crunch.
  2. Spoon on sour cream and guacamole so they sit on warm chips and soften slightly.
  3. Sprinkle chopped cilantro over the top to add a fresh finish.
  4. Serve immediately with lime wedges on the side for squeezing at the table.

Notes

Pro tip: keep the campfire heat at medium and watch the cheese—when it’s melted and bubbling, pull the skillet right away so chips stay crisp. Refrigerate leftovers in a sealed container up to 3 days; the toppings will lose some crunch on reheating. Freezing isn’t recommended for the best chip texture. For a lighter option, swap the ground beef for lean ground turkey and use part-skim cheese to cut calories.