Ready for another easy campfire recipe? Simple To Make Campfire Nachos are just about as easy as it comes! Most of the prep work is done at home, so assembling at the campsite is a breeze!
What Makes This Dutch Oven Recipe So Good?
It is easy. I don't always want to be slaving over the fire on our camping trips. With all the prep work done beforehand, this meal is a breeze.
It is good. I mean, who doesn't like nachos? In our house, it is a favorite.
Because so much of the prep work is done before the camping trip, cleanup for this meal is super simple. I also like to line the dutch oven with tin foil, so there is no/minimal cleanup there as well.
- Precooked Taco Meat- I will share my favorite recipe below.
- Tortilla Chips- Just choose your favorite.
- Grated Cheese- I like to grate it before hand as it is easier at the site.
- Tomatoes, salsa, avocado, onionse,etc. - You can top these nachos anyway you like them.
Notes For Cooking In A Dutch Oven
One of the most important things about cooking with a dutch oven is to make sure you have the right kind of pan. There are two kinds of cast-iron pans, bare and enameled. Be sure your pan is not enameled, they cannot stand high temperatures and aren’t made for campfire cooking.
Be careful when working with the coals. You might think the fire is the only part that’s hot, but watch out for the coals as well! Use heat-proof gloves and a lid lifter.
One thing to check before you start cooking is that your wood or charcoal is plenty hot. You want to give it enough time to get started and burned down so that it is hot enough to cook with.
How To Make The Dutch Oven Nachos
Start with your heat. This takes time for it to burn down to where you can use it, whether you use charcoal or wood.
Next, line your dutch oven with tin foil.
Spread your chips on the bottom, then add the meat, beans, and cheese on top. Cover with the lid.
Once your coals are heated, make a ring of them for the bottom. Set your dutch oven on this. Then add the coals on top.
Cook for about 20-30 minutes until the cheese is melted and everything is heated. Remove the lid and add your toppings. That is it! I told you it was simple!
- 10-14 quart Dutch Oven- The size of the dutch oven will depend on the amount of people you are feeding.
- Lid Lifter– Not necessary, but makes things so much easier.
- Heat Proof Gloves– Again, not necessary, but really nice to have.
- Shovel or tongs for moving coals onto the dutch oven.
Generally, I just start a fire with wood and use the coals from there. For this trip, I wanted to save space though, charcoal is the answer.
Also, I switched recently from my traditional lighters to these mini torches. I love them so much!! The flame is so much better, they are
Add some paper into the bottom of your chimney, then coals on top. Start the paper at the bottom and let the coals begin to burn. If you are using instant light charcoal, just start it.
Once it has cooked down and the coals are red hot, it is ready to use!
FAQ Dutch Oven Cooking
Depends. If you are using the instant light, which is really easy to use, it will take about 7-10 minutes. It heats quickly. For the regular charcoal, I would plan on about 15 minutes.
One of the best things about dutch ovens, is they are low maintenance. Mine are stored out in the garage on a shelf. Easy. The only thing to be mindful of is moisture. I lift the lid occasionally just to check in on it.
So simple. I lined it with parchment paper, or you can use tin foil. As long as you are carefully serving, you won't need to clean it at all. Other than wiping down just a bit. I go for simplicity at the campsite.
More Dutch Oven Recipes
- Dutch Oven Hash with ham
- Cheesy Garlic Pull Apart Bread
- Ham and Cheese Pull-Apart Sandwiches
- Dutch Oven Brookies
- Dutch Oven Chili and Cornbread
- Mountain Man Breakfast Dutch Oven
Mexican ground beef for campfire nachos
- 2 pounds ground beef I like to use a 93/7, but use whatever beef you like best!
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½-2 teaspoons cayenne pepper The amount of cayenne pepper you choose to use will depend on spicy you like your food. We tend to like it a little spicy, so we use a fair amount:)
- ¾ cup salsa of choice
- 1 cup water
- Add ground beef, salt, garlic salt and ground beef to a skillet. Brown over medium heat. Towards the end of cooking, add in remaining spices. Do not add the salsa and water yet though. Cook until no pink remains. Last is the salsa and water. Add and cook over medium heat. You will want to cook until almost all the water is gone. You still want some juices, but not really watery. Taste and adjust salt and pepper once the water is reduced. Now, cool on the counter, place in an airtight container or ziplock bag and place in fridge. It will be ready to go on your camping trip!Now, sit back and enjoy. You deserve it!