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5 from 1 vote

Campfire Nachos

Mouth watering loaded campfire nachos cooked in foil packets are so easy to make and are the PERFECT camping recipe!
Prep Time10 mins
Cook Time10 mins
Course: Dinner
Cuisine: Mexican
Keyword: Camping, Freezer Meal, Kid-Friendly
Servings: 4
Calories: 936kcal
Author: Karrie


  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 clove garlic minced
  • 1 1.25-ounce package taco seasoning
  • 1 15-ounce can black beans rinsed and drained well
  • 1 cup corn kernels frozen
  • 12 ounces tortilla chips
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Cooking spray
  • Heavy duty or non-stick aluminum foil
  • Additional topping ideas include diced tomatoes sliced olives, jalapenos, sour cream, diced onion, diced fresh avocado, and cilantro leaves.


  • In a large skillet over medium-high heat, cook beef and garlic, breaking up with a spoon, for 4 to 5 minutes, until beef is browned. Remove from heat, stir in taco seasoning, and stir to combine well. Drain excess fat. Allow to cool for 2-3 minutes then transfer back into skillet. Add black beans and corn and stir to combine.
  • Mix together the two cheeses in a bag or bowl.

Make it Now

  • Cut out (4) sheets of non-stick or heavy duty aluminum foil 18 inches long on a flat surface.
  • Spray each foil sheet with a little bit of cooking spray.
  • Place a big handful of tortilla chips in the center of the foil, it’s okay if they are overlapping.
  • Top tortilla chips with ground beef mixture, and sprinkle generously with the shredded cheeses.
  • Fold your foil packets closed. Place foil packets on a grill or in a cast iron pan over the campfire.
  • Cook for 6-8 minutes or until cheese is melted.
  • Carefully open your foil packets up and top with diced tomatoes, olives, avocados, sour cream, cilantro and any other toppings you desire. Serve.

Make it ahead & freeze

  • Allow beef mixture to cool completely. Then transfer to a labeled gallon sized freezer safe bag, seal bag removing air and freeze.
  • Place cheese into quart sized freezer safe bag and place both bags into another gallon size bag to freeze together.

Thaw & Cook

  • Place beef mixture bag in refrigerator for at least 12 hours or up to 24 hours to thaw. Then cook your nachos as directed in the make it now instructions above.


Be Prepared. I love to save time when prepping for a camping trip by prepping this mixture up ahead of time. I can add this mixture directly into the cooler frozen and by the time I get there or want to make the meal it has usually thawed. I like to also prep up the other toppings into small bags as well to save time at the campsite.
Baking this in the oven? If you would like to instead bake this in the oven, preheat oven to 425 degrees. Place chips, topping and cheese in a baking sheet. Bake for 5-6 minutes or until cheese is melted. Top with other ingredients and serve.
Which foil is best? There is regular aluminum foil, heavy duty foil and even non-stick foils. For this recipe I use four pieces of heavy duty foil or non-stick foils. My favorite way to make these nachos is by wrapping the chips/meat/cheese combination first using three pieces of non-stick foil. Then I like to use the heavy duty foil as the final wrap for that extra layer of protection on the grill.


Calories: 936kcal | Carbohydrates: 64g | Protein: 38g | Fat: 60g | Saturated Fat: 20g | Cholesterol: 123mg | Sodium: 782mg | Potassium: 585mg | Fiber: 5g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 0.9mg | Calcium: 477mg | Iron: 4.7mg