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Campfire Nachos Supreme

Campfire nachos supreme loaded with taco-seasoned ground beef, melty Mexican cheese, and crisp tortilla chips. Cook in a cast iron skillet until bubbly and stretchy, then finish with fresh tomatoes, jalapeños, sour cream, guacamole, and cilantro.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

tortilla chips
  • 1 large bag tortilla chips Use a sturdy bag for layering.
ground beef with taco seasoning
  • 2 lb ground beef, cooked with taco seasoning Prepare in advance; crumble evenly for even layering.
shredded Mexican cheese blend
  • 3 cup shredded Mexican cheese blend Shred or use a pre-shredded blend that melts well.
black beans
  • 1 can (15 oz) black beans, drained Drain well to avoid soggy chips.
corn
  • 1 can (15 oz) corn, drained Drain well to keep chips crisp.
tomatoes
  • 2 tomatoes, diced Dice right before topping for freshness.
jalapeño
  • 1 jalapeño, sliced Slice thin for even heat distribution.
sour cream
  • 1 cup sour cream Have ready to spoon on hot nachos.
guacamole
  • 1 cup guacamole Use store-bought or homemade.
cilantro
  • 0.5 cup cilantro, chopped Chop lightly so it stays bright.
lime wedges
  • 1 lime wedges Serve on the side to squeeze to taste.

Equipment

  • 1 cast iron skillet

Method
 

Build the nachos
  1. Layer half the tortilla chips in a large cast iron skillet or aluminum pan so they form an even base, visibly filling the bottom in a single mound. Keep the chips loose for better crispness once heated.
  2. Top with half the ground beef, black beans, corn, and Mexican cheese blend, spreading each layer to the edges for consistent melt coverage. Aim for cheese on top so it can glue layers together.
  3. Add remaining tortilla chips and repeat the beef, beans, corn, and remaining cheese. Press lightly only if needed so the stack holds shape.
Melt and bubble on the campfire
  1. Place the skillet on a campfire grate over medium heat for 12-15 minutes until the cheese melts and looks glossy and bubbly. Watch for steady bubbling and a stretchy cheese pull when you gently lift a corner.
Finish and serve
  1. Remove from heat and top immediately with tomatoes, sliced jalapeño, sour cream, guacamole, and chopped cilantro. Add toppings after cooking so the chips stay crisp instead of steaming.
  2. Serve right away with lime wedges on the side for squeezing over each bite. The lime brightness is best immediately after assembling.

Notes

Pro tip: drain the beans and corn well and keep the skillet over true medium heat so the cheese melts without soaking the chips. Store leftovers in an airtight container in the fridge for up to 3 days, but note chips will soften; rewarm in a skillet on low to re-melt cheese. Freezing isn’t recommended for best chip texture. For a lighter swap, use lean ground beef or ground turkey and reduce the cheese slightly while keeping toppings intact.