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Campfire Nachos Supreme

Campfire nachos supreme loaded with seasoned ground beef, black beans, corn, and a bubbling Mexican cheese melt. Built in a cast iron skillet with stacked chips for melty, stretchy cheese that holds up for serving.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Campfire nachos supreme
  • 1 large bag tortilla chips Use classic tortilla chips for sturdy layering.
  • 2 lb ground beef Cook and season with taco seasoning before assembling.
  • 3 cup Mexican cheese blend Shred or use a pre-shredded blend for easy melt.
  • 1 can (15 oz) black beans Drain well so toppings don’t water down the chips.
  • 1 can (15 oz) corn Drain well for even topping distribution.
  • 2 tomatoes Dice just before serving.
  • 1 jalapeño Slice thin for even heat and bite.
  • 1 cup sour cream Spoon on right after cooking.
  • 1 cup guacamole Add after melting so it stays creamy.
  • 0.5 cup cilantro Chop for a fresh topping.
  • 1 lime wedges Serve alongside for squeezing at the table.

Equipment

  • 1 cast iron skillet

Method
 

Layer and melt
  1. Layer half of the tortilla chips in a cast iron skillet or aluminum pan to form an even base with some overlap.
  2. Top with half of the cooked ground beef, black beans, corn, and about half of the Mexican cheese blend so the fillings are spread across the chips.
  3. Layer the remaining tortilla chips on top, then repeat with the remaining ground beef, beans, corn, and remaining cheese blend.
  4. Place the skillet on a campfire grate over medium heat for 12-15 minutes until the cheese is fully melted and bubbling with visible stretch.
Finish with toppings
  1. Remove from the heat and immediately top with diced tomatoes and sliced jalapeño while the cheese is still hot.
  2. Add sour cream, guacamole, and chopped cilantro on top in separate swoops or dollops for clear coverage.
  3. Serve immediately with lime wedges for squeezing over the loaded nachos.

Notes

Pro tip: drain beans and corn thoroughly so the chips stay crisp before melting. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat until warmed (chips won’t be as crisp). Freezing isn’t recommended due to texture changes. For a lighter option, swap half the beef for extra black beans and use part-skim cheese in the same amount.