Only one pan is required for these irresistible Campfire Nachos and they can be made on the stovetop, grill or even over a campfire!
I’ve been slacking on recipe posts, but only because I’ve been over-achieving on travel posts. We are on Day 24 of our big summer adventure and it has certainly been an adventure. We’ve seen amazingly beautiful places and we have experienced some unexpected pitfalls, as well. Click over to follow our journey!
HOW TO MAKE NACHOS WITHOUT AN OVEN
Making your own nachos in a cast iron skillet or a dutch oven are perfect for outdoor nachos! Layer up the nachos and let the heat rise in your skillet or dutch oven, putting a lid over it will capture the steam and help the cheese to melt quicker and more evenly. Don’t have a lid? Aluminum foil will work in that case.
HOW MANY PEOPLE CAN EAT THESE NACHOS
That’s the beauty of the layers – stack them up, customize the ingredients, let them heat together and voila! You can feed two or twelve.
ARE NACHOS GOOD EATEN COLD
I love to eat the nachos hot and right from the campfire. But like cold pizza, there’s something about nachos later after they’ve cooled off and the cheese has hardened a little bit that I still enjoy. You can enjoy leftovers for sure!
We have been making tons of easy recipes on the road and this has been one of our recent favorites. It requires very little chopping and all comes together in a single pan. Dan and I sat down and devoured these delicious Campfire Nachos in a single meal. No judging. Being on the road works up an appetite!
These can be so versatile and can be catered to your liking. Swap out the veggies for different ones or use a flavored variety of potato chip. Use sausage or chicken for the meat instead of ground beef or add avocados and sour cream to the top. Be creative!
Thanks for reading and for bearing with me during this season when my recipes are a bit more spread out. Once our great summer journey is over, we’ll be back in business!
One year ago: Peach Frozen Yogurt
Two years ago: Spruced-up Spaghetti
- 1 lb ground beef
- 1 jalapeno pepper sliced
- 1 bunch green onions thinly sliced, white and green parts
- 1 bag tortilla chips
- 2 cups cheddar cheese shredded
- 2 cups iceberg lettuce chopped
- 1 tomato chopped
- salsa or taco sauce for drizzling, dipping
- In a cast-iron skillet, cook ground beef over medium heat (using grill, campfire or stovetop) until no longer pink. Create a hole in the center of the meat and add jalapeños and green onions. Cook, stirring frequently for 3-4 minutes. Transfer mixture to a bowl and line the bottom of the hot skillet with chips.
- Pour the ground beef-green onion mixture evenly over the chips. Top with cheese, lettuce, tomatoes and salsa/taco sauce. Dig in immediately!