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Grilled Campfire Nacho Packets

Grilled campfire nacho packets are built in individual foil packets and finished with melted cheese for a hearty, handheld nacho-style bite. The packets grill over medium heat until the chips soften and the cheese fully melts, then you open and load with toppings.
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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 about 1 bag
Mexican cheese blend
  • 2 cup shredded Mexican cheese blend
Black beans
  • 1 can (15 oz) black beans drained
Ground beef or chicken
  • 1 cup cooked ground beef or chicken
Jalapeño
  • 1 jalapeño sliced
Toppings
  • 1 Salsa, sour cream, and guacamole for serving
Aluminum foil
  • 4 sheet heavy-duty aluminum foil

Equipment

  • 1 sheet pan

Method
 

Assemble the foil packets
  1. Divide tortilla chips among 4 heavy-duty aluminum foil sheets. Spread them into an even layer so toppings melt quickly in each packet.
  2. Top each packet with shredded Mexican cheese blend, black beans, cooked ground beef or chicken, and sliced jalapeño. Keep toppings within the chip area so the packet stays sealed and even-heats.
  3. Fold foil into sealed packets, leaving some room for heat circulation. Press edges firmly to prevent leaks during grilling.
Grill campfire nachos
  1. Place packets on a campfire grate over medium heat for 12-15 minutes. Look for bubbling cheese and softened chips through the foil as a visual cue.
  2. Remove packets from heat and carefully open them. Steam will be hot, so peel back foil slowly away from your face.
  3. Top the opened nachos with salsa, sour cream, and guacamole before serving. Serve right away while the cheese is still fully melted.

Notes

For the best melt, use chips that aren’t overly stale and keep the packet sealed tightly with a small air gap for circulation. Store leftovers covered in the refrigerator for up to 3 days; reheat on a grill or in a skillet until warmed through. Freeze is not recommended because the chips can turn soft and lose texture. For a dairy-light swap, use a Mexican cheese blend labeled lactose-free or part-skim and still melt until bubbly.