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Campfire Nachos Supreme

Campfire nachos supreme loaded in a cast iron skillet until the cheese is melted and bubbly. Built in layers with taco-seasoned ground beef, beans, corn, and a bright topping finish with tomatoes, jalapeño, sour cream, guacamole, cilantro, and lime.
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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: 980
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 large bag tortilla chips
Ground beef
  • 2 lb ground beef Cooked with taco seasoning
Mexican cheese blend
  • 3 cup shredded Mexican cheese blend
Black beans
  • 1 can black beans Drained
Corn
  • 1 can corn Drained
Tomatoes
  • 2 tomatoes Diced
Jalapeño
  • 1 jalapeño Sliced
Sour cream
  • 1 cup sour cream
Guacamole
  • 1 cup guacamole
Cilantro
  • 0.5 cup cilantro Chopped
Lime wedges
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Layer and build the nachos
  1. Layer half the tortilla chips in a large cast iron skillet or aluminum pan so they form an even base.
  2. Top the chips with half the cooked ground beef, half the black beans, half the corn, and half the shredded Mexican cheese blend.
  3. Add the remaining tortilla chips and repeat with the rest of the ground beef, black beans, corn, and shredded Mexican cheese blend.
Melt the cheese over the campfire
  1. Place the skillet on a campfire grate over medium heat for 12-15 minutes, until the cheese is fully melted and visibly bubbly.
Finish and serve
  1. Remove the skillet from the heat, then immediately top with the diced tomatoes and sliced jalapeño.
  2. Spoon sour cream over the nachos in patches for a creamy contrast.
  3. Add guacamole and sprinkle chopped cilantro on top.
  4. Serve right away with lime wedges on the side for squeezing.

Notes

For best cheese stretch and crispy edges, don’t let the nachos sit off heat—build, melt, then top and serve immediately. Refrigerate leftovers in a sealed container up to 3 days; reheat in the skillet or oven until hot (cheese may soften). Freezing isn’t recommended for toppings like guacamole and sour cream. For a lighter option, use reduced-fat cheese and swap half the sour cream for Greek yogurt.