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!
4QT Dutch Oven
Dutch Oven Parchment Liners
1tablespoonneutral flavored oil
1(7.75 oz)can El Pato hot tomato sauce,or equivalent
1cupshredded Mexican cheese blend
1(14.5 oz)can black beans,drained
handful of fresh cilantro,chopped
1smalllime,cut into wedges
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)
*Nutrition is an estimate based on information provided by a third-party nutrition calculator
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