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Crispy Foil Packet Campfire Nachos

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A quick and easy recipe for crispy, cheesy nachos cooked in foil packets over a campfire or grill, perfect for outdoor gatherings and camping trips.

Ingredients

  • Tortilla chips (sturdy, thick, about 2 cups / 60 g per packet)
  • Shredded cheese blend (sharp cheddar and Monterey Jack, 1 cup / 100 g per packet)
  • Cooked protein (ground beef, shredded chicken, or black beans, about 1 pound / 450 g cooked protein)
  • Black beans (1 cup / 170 g, drained and rinsed)
  • Diced tomatoes (1 cup / 150 g, fresh or canned)
  • Jalapeños (1–2, sliced, optional)
  • Green onions (¼ cup / 25 g, thinly sliced)
  • Olives (½ cup / 75 g, sliced, black or green)
  • Taco seasoning or spice mix (cumin, chili powder, garlic powder, smoked paprika)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro (roughly chopped, optional)
  • Lime wedges (for squeezing on top)

Instructions

  1. Prepare the protein: Cook ground beef or chicken with taco seasoning until browned and fragrant, about 8–10 minutes. Drain excess fat.
  2. Mix the topping ingredients: In a large bowl, combine cooked protein, black beans, diced tomatoes, sliced jalapeños, olives, and green onions. Stir gently to combine.
  3. Lay out foil sheets: Tear off 12×12 inch (30×30 cm) squares of heavy-duty aluminum foil—one per serving or double for sharing.
  4. Layer chips and toppings: Spread about 2 cups (60 g) of tortilla chips onto each foil square. Spoon the topping mixture evenly over the chips, then sprinkle 1 cup (100 g) of shredded cheese on top.
  5. Seal the packets: Fold the foil over the chips and toppings, crimping edges tightly to seal and trap steam with no gaps.
  6. Cook over campfire or grill: Place foil packets on hot coals or grill grates. Cook for 10–15 minutes, turning halfway through with tongs to prevent burning. Look for melted cheese and steaming packets.
  7. Carefully remove and let rest: Use tongs and gloves to remove packets. Let rest for 2 minutes before opening.
  8. Serve with toppings: Open packets slightly and add dollops of sour cream or Greek yogurt, fresh cilantro, and a squeeze of lime.

Notes

Use thick, sturdy chips to prevent sogginess. Double-wrap foil to avoid leaks and protect from flare-ups. Drain wet ingredients well to keep chips crispy. Rotate packets halfway through cooking for even heat. Can be baked in oven at 400°F for 12-15 minutes if no campfire is available. Leftovers keep up to 2 days refrigerated; reheat in oven for best crispness.

Nutrition

Keywords: campfire nachos, foil packet nachos, camping recipes, outdoor cooking, easy nachos, cheesy nachos, quick snacks

Find it online: https://tastytuck.com/crispy-foil-packet-campfire-nachos-easy-recipe-for-outdoor-feasts/