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With just a handful of easy-to-transport ingredients, this campfire nachos recipe is the perfect snack when you’re sitting around the campfire. These cook up in a dutch oven (no aluminum foil needed!) and are ready in just 20 minutes. A camping crowd-pleaser!
Your camping menu also needs this fireside French toast and baggie scrambled eggs for breakfast, and camping mac and cheese for dinner!
save this recipe!Let’s be real. When we go camping, we don’t do it for the whole sleeping outside thing. We do it for the camping food.
And what do you get when a food scientist/recipe developer lives in Colorado? 🙋🏼♀️ A lot of delicious campfire meals!
These campfire nachos are our go-to when we’re fireside and hungry. With just a few easy-to-pack ingredients, it’s a quick camping meal that comes together in under 20 minutes and is always a hit with the whole crew.
- Camp-ready: Minimal gear, no prep, all the flavor.
- Crispy + cheesy: The chips stay crunchy thanks to smart layering and timing.
- Customizable: Add whatever toppings you love—these are made to share and make your own!
Here’s what to pack
This is a build-as-you-go kind of recipe—no need for exact measurements, just a feel for flavor and fun. Jump to the recipe card for full details!
- Tortilla Chips: Use sturdy, restaurant-style chips that can stand up to heat and toppings. Thinner chips tend to burn or get soggy.
- Shredded Mexican Cheese: Pre-shredded is totally fine and convenient. A blend melts quickly and evenly.
- Black Beans: Canned is perfect here—just drain them really well so they don’t make your nachos soggy.Rotel Tomatoes with Green Chilis: Adds heat and acidity. Or swap in fresh pico de gallo if you want to keep it extra fresh.
- Optional toppings: Cilantro, sour cream, lime juice…whatever you’re feeling! Add right before serving for brightness and creaminess.
Keep It Crispy!
- Layer smart: Chips, cheese, repeat. Toppings go on after the cheese is melted.
- Keep toppings dry: Drain everything well to keep that crunch alive.
- Use indirect heat: A bed of hot coals works better than direct flame to avoid burning the bottom.
Sarah’s Camping Tips
- Aluminum Foil Lining: Consider lining the Dutch Oven with aluminum foil before adding the nacho layers. This will make cleanup easy and prevent the cheese from sticking to the bottom of the pot.
- Individual Foil Packets: If you prefer, you can make individual foil packets for each serving of nachos. This way, everyone can customize their toppings, and it simplifies serving and cleanup.
- Campfire Safety: Always practice campfire safety when cooking outdoors. Ensure your fire is well-contained, and the Dutch Oven is stable and placed on a safe, heat-resistant surface.
More Camping Food
Dutch Oven Campfire Nachos (Vegetarian)
Ingredients
- 6 big handfuls tortilla chips
- 2 big handfuls shredded Mexican cheese
- 1 15-oz can black beans, drained well
- 1 10-oz can Rotel tomatoes with green chilis, drained well, can also use Pico de Gallo
- Optional toppings: cilantro, sour cream, lime juice
Instructions
- Nachos: Set a cast iron Dutch Oven over hot coals or elevated over a low-burning fire. Layer in chips > cheese > chips > cheese. Set the lid on it and cook until cheese is melted, about 10 minutes.
- Toppings: Sprinkle on well-drained beans and Rotel tomatoes. Keep the lid off and continue cooking for about a minute, just to heat the toppings up*.
- Serve immediately, topped with your favorites (the tomatoes will make the chips soggy if left on too long, so you can add those right before serving if you don't plan on digging in immediately).
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
