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Grilled Campfire Nacho Packets

Grilled campfire nacho packets with individual foil packets that melt shredded Mexican cheese into gooey nachos. Loaded with black beans, savory ground meat, and jalapeño slices, then finished with salsa, sour cream, and guacamole.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 bag tortilla chips
Cheese
  • 2 cup shredded Mexican cheese blend
Black beans
  • 1 can (15 oz) black beans drained
Ground meat
  • 1 cup cooked ground beef or chicken
Jalapeño
  • 1 jalapeño sliced
Serving toppings
  • 1 salsa for serving
  • 1 sour cream for serving
  • 1 guacamole for serving
Aluminum foil
  • 4 sheet heavy-duty aluminum foil

Equipment

  • 1 sheet pan

Method
 

Build the packets
  1. Divide the tortilla chips among 4 heavy-duty aluminum foil sheets, spreading each portion to fit the packet size.
  2. Top each packet with shredded Mexican cheese blend, black beans, cooked ground beef or chicken, and jalapeño slices.
  3. Fold the foil into sealed packets, leaving a little room for heat circulation so the cheese can melt evenly.
Grill and melt
  1. Place the packets on a campfire grate over medium heat and grill for 12-15 minutes, until the cheese is visibly melted.
  2. Remove the packets from the heat and carefully open them, keeping foil away from steam to prevent burns.
Finish and serve
  1. Top each campfire nacho packet with salsa, sour cream, and guacamole before serving.

Notes

For the fastest melting, keep the packets snug but not tight, and aim for steady medium heat rather than direct flare-ups. Store leftovers covered in the refrigerator up to 3 days; reheat in a skillet over medium-low until hot. Freezing isn’t recommended because tortilla chips can soften. For a lighter option, use lean ground turkey or extra-lean chicken and swap part of the cheese blend for reduced-fat Mexican cheese.