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Grilled Campfire Nacho Packets

Grilled campfire nacho packets made in individual foil packets for individual servings of loaded nachos. Fold, grill over medium heat until cheese melts, then open and top with salsa, sour cream, and guacamole.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 bag tortilla chips Use a sturdy bag of chips so they stay crunchy before the packets open.
Cheese
  • 2 cup shredded Mexican cheese blend Shred or buy a blend that melts smoothly.
Black beans
  • 1 can (15 oz) black beans, drained Drain well to prevent soggy nachos inside the packet.
Ground meat
  • 1 cup cooked ground beef or chicken Use cooked meat for quick melting and even heating.
Jalapeño
  • 1 jalapeño, sliced Slice thin so pieces warm through in the packet.
Serving toppings
  • 1 salsa, sour cream, and guacamole for serving Add after opening so everything stays bright and creamy.
Aluminum foil
  • 4 sheets heavy-duty aluminum foil Heavy-duty foil helps hold the sealed packets over campfire heat.

Equipment

  • 1 sheet pan

Method
 

Build the foil packets
  1. Divide tortilla chips among 4 heavy-duty aluminum foil sheets, spreading them into an even layer on each sheet. Keep a little foil free around the edges so you can seal easily.
  2. Top each foil packet with shredded Mexican cheese blend, black beans, cooked ground beef or chicken, and sliced jalapeño. Add ingredients in that order so the cheese melts into the chip layer.
  3. Fold foil into sealed packets, leaving some room for heat circulation. Pinch and crimp edges tightly so no filling leaks during grilling.
Grill until the cheese melts
  1. Place packets on campfire grate over medium heat for 12-15 minutes. Look for the foil to puff slightly and the cheese to be fully melted when you peek carefully through the top.
Open and serve
  1. Remove packets from heat and carefully open them. Steam will build inside, so lift the foil away from your face and open slowly.
  2. Top the opened nachos with salsa, sour cream, and guacamole before serving. Serve immediately for best texture once the packets are opened.

Notes

For the most even melt, keep each packet thickness similar (don’t over-pack one sheet). Refrigerate leftovers in a sealed container up to 3 days; rewarm in a skillet or grill packet-style until heated through (chips may soften). Freezing isn’t recommended because chips lose crunch and toppings separate. If you want a lighter option, swap the meat for extra black beans or use shredded grilled chicken for less fat while keeping the same melty cheese layer.