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Camping Nachos

Equipment:
12-Inch, 6 Quart Cast Iron Camp Dutch Oven

Ingredients

  • Approximately 2 tablespoons vegetable oil
  • 1 (10 oz) bag corn tortilla chips
  • 1 (16 oz) can refried beans
  • 1/2 small onion diced
  • 1 (4 oz) can diced green chile peppers
  • 1 (14 oz) can diced fire roasted tomatoes NOT drained
  • 1 (2.25 oz) can sliced black olives drained
  • 2 cups shredded cheddar cheese
  • 1/4 cup sour cream
  • Small bunch cilantro chopped


Instructions

  1. Prepare heat for cooking with your 12-inch cast iron Dutch oven over your campfire.
  2. To prevent sticking, apply a generous layer of vegetable oil to the bottom of your Dutch oven … or … use an aluminum or parchment paper Dutch oven liner.
  3. Layer half the tortilla chips, refried beans (dropping as dollops), onion, green chile peppers, fire roasted tomatoes, cheddar cheese and black olives.
  4. Now layer them again using the remaining ingredients.
  5. Place the Dutch oven lid on the oven and use approximately 5 coals on the bottom and 10 coals on top of the lid (you can easily use campfire coals or just use charcoal briquettes).

Heat your camping nachos for 10-15 minutes until the ingredients are heated through and the cheese is melted.
Remove your Dutch oven from the heat, then top your nachos with sour cream and cilantro for serving… Enjoy!