Campfire Nachos

Easy, cheesy, and delicious you’ll love these simple campfire nachos that are sure to be a must have for every excursion!


  • 8 ounces tortilla chips
  • ½ cup black olives, sliced
  • ¼ cup green onions, sliced
  • ½ cup tomatoes, diced
  • 2 cups taco cheese, shredded (or your favorite blend)
  • 2 jalapeños, sliced and seeds removed
  • cilantro for garnish (optional)
  • sour cream, salsa, and guacamole, for topping


  1. Layer ⅓ of chips on the bottom of a 10.5-inch cast iron skillet.
  2. Add ⅓ of the taco cheese, ½ of the olives, ½ of the tomatoes, and ½ of the green onions to the top of the chips
  3. Make another layer with ⅓ of the chips and ⅓ of the cheese
  4. Make the final layer with the remaining chips, cheese, olives, tomatoes, and green onion. Add the jalapeño to the top.
  5. Cover the skillet loosely with foil.
  6. Place on the fire or grill on medium heat and cook until the cheese is melted, about 10 to 15 minutes
  7. Add cilantro to the top and serve with salsa, guacamole, and sour cream.


Ground beef can be cooked ahead of time, either seasoned or unseasoned. Store in the refrigerator for up to 3 days or in the freezer for up to a month.

If you don’t have a cast-iron skillet, you can still make this recipe by using a disposable rectangular foil pan (think lasagna pan).

Try not to cook these directly over an open flame. Instead, get your campfire going and once the coals are nice and hot, lay grill over top and cook your nachos.

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