A beloved classic, now being served at a campground near you. What better way to end the day outside than with a cold beer, warm campfire, and a big plate full of cheesy nachos?
As great bar food and/or lazy weeknight dinner, nachos seem ideally suited to be a camping staple. These Nachos can be made from a variety of fresh and/or canned ingredients, doesn’t require any specific culinary sklill to pull off, and can be eaten with your hands or a fork.
However, the lack of a conventional oven might lead people to believe such cheesy, crunchy deliciousness isn’t achievable in the great outdoors. Well!
Using a cast iron Dutch Oven with a lid, you can make nachos no matter where you are. With nachos, it’s even possible to do the whole thing on the camp stove or over a fire.
While these techniques will help you make nachos at a campground, the secret to exceptional nachos lies in one simple concept: layers!
Equipment
4QT Dutch Oven
Chimney Starter
Dutch Oven Parchment Liners
Ingredients
1tablespoonneutral flavored oil
½lbtortilla chips
1(7.75 oz)can El Pato hot tomato sauce,or equivalent
1cupshredded Mexican cheese blend
1(14.5 oz)can black beans,drained
1largeavocado,cubed
4-5green onions,sliced
handful of fresh cilantro,chopped
1smalllime,cut into wedges
Instructions
Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.
Nutrition (Per Serving)
Calories:987kcal
*Nutrition is an estimate based on information provided by a third-party nutrition calculator
