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Camping Grilled Nachos

Camping grilled nachos with melted Mexican cheese in a disposable aluminum pan over campfire heat. Layer crunchy tortilla chips, savory beef, and black beans, then grill until the cheese is bubbly.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 880
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 bag tortilla chips Use as the base layer and top layer in the pan.
Mexican cheese blend
  • 3 cup shredded Mexican cheese blend Melt until visibly bubbling across the top.
Black beans
  • 1 can (15 oz) black beans, drained Layer evenly so every chip gets some.
Ground beef
  • 1 lb ground beef, cooked and seasoned Cook ahead if needed so it’s ready to layer.
Salsa
  • 1 cup salsa Spoon on after grilling so it stays fresh.
Sour cream
  • 1 cup sour cream Add as a cool contrast after the nachos come off the heat.
Jalapeño
  • 1 jalapeño, sliced Slice thin for even distribution.
Cilantro
  • 0.25 cup cilantro, chopped Chop fresh for the best finish.
Lime wedges
  • 1 lime wedges Serve on the side to squeeze right before eating.

Equipment

  • 1 Dutch oven

Method
 

Build the layers
  1. Line a large disposable aluminum pan with half the tortilla chips. Spread them into an even layer so the heat melts cheese across the surface.
  2. Layer half the cheese, then half the black beans, then half the cooked and seasoned ground beef. Cover as evenly as possible to keep each bite balanced.
  3. Repeat with the remaining tortilla chips, remaining cheese, remaining black beans, and remaining ground beef. Press down lightly so the layers sit snug in the pan.
Grill over campfire
  1. Place the pan on the grill grate over medium campfire heat. Set it so the pan is heated from below without direct flames touching the sides.
  2. Cook for 8-10 minutes until the cheese is fully melted and visibly bubbly. Look for bubbling across the top and melted strands holding the toppings in place.
Finish and serve
  1. Remove the pan from heat. Let it rest off the grate for 1-2 minutes so toppings don’t slide as you add them.
  2. Top with salsa. Spoon it over the hot nachos and spread lightly so it reaches the edges.
  3. Add sour cream in small dollops. Let it melt slightly at the edges for contrast with the hot cheese.
  4. Scatter sliced jalapeños over the top. Aim for even coverage without piling too much in one spot.
  5. Sprinkle chopped cilantro over everything. Finish with bright green flecks while the nachos are still hot.
  6. Serve immediately with lime wedges. Squeeze lime over each portion to brighten the flavor.

Notes

Pro tip: cook the ground beef ahead and season it well, then drain excess fat so the nachos don’t turn greasy. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a hot oven or on a grill pan until cheese is re-melted. Freezing is not recommended because tortilla chips lose crunch. For a dairy-friendly swap, use a shredded Mexican cheese blend labeled dairy-free and keep the rest the same.