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Grilled Campfire Nacho Packets

Grilled campfire nacho packets are made in individual foil packets for easy camping food with melty cheese. Open each sealed packet to reveal loaded campfire nachos topped with salsa, sour cream, and guacamole.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 bag tortilla chips
Cheese and beans
  • 2 cup shredded Mexican cheese blend
  • 1 can (15 oz) black beans Drain well before layering.
Meat and toppings inside the packets
  • 1 cup cooked ground beef or chicken Use about 1 cup cooked and crumbled meat.
  • 1 jalapeño Slice into thin rounds for even heat.
Serving condiments
  • 0.25 salsa To serve.
  • 0.25 sour cream To serve.
  • 0.25 guacamole To serve.
Foil packets
  • 4 heavy-duty aluminum foil sheets Use 4 large sheets, one per packet.

Equipment

  • 1 sheet pan

Method
 

Assemble packets
  1. Divide the tortilla chips evenly among 4 foil sheets, forming a base layer. Spread them so the chips cover the center area of each sheet.
  2. Top each foil sheet with shredded Mexican cheese blend, then add black beans, cooked ground beef or chicken, and jalapeño slices. Aim for an even distribution so every bite has toppings.
  3. Fold the foil into sealed packets, leaving a little space for heat circulation around the chips. Press along the edges firmly to prevent leaks.
Grill campfire-style
  1. Place the packets on a campfire grate over medium heat for 12-15 minutes. Watch for melted cheese bubbling through the foil seams and slight puffing inside the packets.
Open and serve
  1. Remove packets from heat and carefully open them. Steam will be hot, so lift foil away from your face and let the packets settle for a moment.
  2. Top the nachos with salsa, sour cream, and guacamole before serving. Add right after opening so the cheese stays molten and the toppings look fresh.

Notes

For the best melting, keep foil edges sealed and use medium heat rather than high flame; if packets look too close to direct coals, move them slightly on the grate. Refrigerate leftovers in an airtight container up to 3 days and reheat on a skillet over medium-low until warmed through. Freezing is not recommended because the chips can soften. For a lighter swap, use shredded reduced-fat cheese and chicken breast instead of beef.