Campfire Foil Packet Nachos

Campfire foil packet nachos with melty cheddar are layered with crispy tortilla chips, taco-seasoned ground beef, black beans, and jalapeños, then melted right over the fire in sealed foil. The steam-in-a-packet method helps the cheese melt while keeping the chips from turning soggy too fast.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course: Snack

Cuisine: Tex-Mex

Ingredients Equipment Method Notes

Ingredients

Tortilla chips

1 bag tortilla chips

Ground beef

1 lb ground beef Cooked and seasoned with taco seasoning.

Cheddar cheese

2 cup shredded cheddar cheese

Black beans

1 can (15 oz) black beans Drained.

Topped vegetables

0.5 cup diced tomatoes
0.25 cup sliced jalapeños

Serving

sour cream For serving.
salsa For serving.

Equipment

1 sheet pan

Method

Assemble the foil packets

Lay out large sheets of heavy-duty foil and layer tortilla chips on each packet base to create a crunchy first layer.
Top the chips with cooked seasoned ground beef, drained black beans, shredded cheddar cheese, diced tomatoes, and sliced jalapeños in even layers so everything melts together.
Fold and seal each foil packet, leaving a little room for airflow so the steam can circulate without crushing the chips.

Melt the cheese over the campfire

Place packets over campfire coals or on a grill and heat for 8-10 minutes, until the cheddar is melted and bubbling visibly.
Carefully open the packets and top with sour cream and salsa right before eating for a cool, creamy finish against the hot cheese.

Notes

Pro tip: keep the packet seal loose enough to avoid crushing the chips, and serve immediately while the cheese is still melty. Store leftovers in the fridge up to 2 days; reheat gently so the chips don’t turn fully soft. Freezing is not recommended due to texture changes. For a dietary swap, use ground turkey or a plant-based taco crumbles substitute for the beef while keeping the same toppings.