Description
Cozy, easy-to-make nachos perfect for camping or grilling on a crisp evening.
Ingredients
- 1 large cast-iron skillet or heavy grill pan
- 8–10 oz tortilla chips
- 1 lb ground beef (or ground chicken) seasoned with taco spices
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels
- 1 small red onion, finely diced
- 1–2 jalapeños, sliced (optional)
- 1 Roma tomato, diced
- 1/2 cup sliced black olives
- 1/2 cup chopped cilantro
- 1/2 cup sour cream or plain yogurt
- 1/2 cup salsa or pico de gallo
- 1 lime, cut into wedges
- Olive oil
- Taco seasoning (cumin, chili powder, garlic powder, salt, pepper)
Instructions
- Prep your ingredients at home. Chop onions, tomatoes, and cilantro; cook and season the ground meat; drain beans. Pack items in sealed containers for easy transport.
- Heat your skillet. Place the cast-iron skillet on the grill grates or on a stable campfire cooking grate over moderate heat. Add a drizzle of olive oil.
- Layer chips and toppings. Spread half the tortilla chips evenly in the skillet. Sprinkle a mix of both cheeses over the chips, then add half the meat, beans, corn, onions, jalapeños, olives, and a light dusting of taco seasoning.
- Add the second layer. Repeat with the remaining chips and toppings, finishing with a generous layer of cheese so everything melts together.
- Cover and cook. Close the grill lid or tent a piece of foil over the skillet. Cook for 5–8 minutes, checking every 2 minutes, until cheese is melted and edges are crispy.
- Finish and serve. Remove from heat, top with fresh tomato, cilantro, dollops of sour cream, salsa, and lime wedges. Serve hot, straight from the skillet.
Notes
Use a heavy pan to prevent burnt chips; pre-cook proteins for quicker assembly; cover while cooking; for crispier nachos, remove from direct heat briefly.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American