Camping Recipe: Campfire Nachos

The weather might be cooling down, but that means that now is the perfect time to try a new campfire recipe. We love winter and fall RVing because campgrounds are less crowded, the weather is cooler, you get to see a whole new side of nature you’ve never seen, and warm and cozy recipes abound to try. These campfire nachos are no exception. You’ll love how easy they are to throw together and how delicious they are. Make extra so you can reheat them for lunch the next day or for a midnight snack.

campfire nachos
Campfire nachos are easy to put together, taste delicious, and are the perfect meal to make if you want leftovers the next day.

Ingredients

  • 1 tablespoon neutral flavored oil
  • ½ lb tortilla chips
  • 1 (7.75 oz) can El Pato hot tomato sauce, or equivalent
  • 1 cup shredded Mexican cheese blend
  • 1 (14.5 oz) can black beans, drained
  • 1 large avocado, cubed
  • 4-5 green onions, sliced
  • handful of fresh cilantro, chopped
  • 1 small lime, cut into wedges

Directions

cast iron skillet
A dutch oven or cast iron skillet are the perfect pans to use to create your nachos.
  • Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
  • For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
  • For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
  • Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.

If you’re interested in learning more about RVing or want to walk through available units, contact us. The snow might be moving in, but there are tons of available RVs for sale that you can use in all climates. We can also help you with RV financing so affording your dream RV is easier than ever.

Recipe from: Freshoffthegrid.com

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