With just a handful of easy to transport ingredients, this campfire nachos recipe is the perfect snack when you're sitting around the campfire. Ready in under 20 minutes, it's a crowd-pleaser!
110-oz canRotel tomatoes with green chilisdrained 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).
Video
Notes
*Adding these toppings at the very end of the cooking process prevents the chips from becoming soggy, in my experience!