Ready for another simple campfire recipe? 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!
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. The best, and easiest way to light charcoal is a chimney. If you haven’t used a chimney before, this is a great article. 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
Here are the basics of how I like to start the chimney when camping. I build a small base for a fire in the fire pit. I mean, just a piece of paper and a few twigs. Now, set the chimney on top. Add paper to the bottom of the chimney and add charcoal. I used a full chimney for this recipe as we were hungry and wanted it to cook quickly. So light that fire and get going!
Anyone else totally fascinated with fire and smoke? I just think it is so cool!
Once the fire is lit and heating the charcoal, start on the nachos.
I love to line my dutch oven with parchment. Did you know you could do this? It makes clean up so much easier! It doesn’t need to fit perfectly. just set it in the pan.
Add in your corn chips, or whatever chips you are using.
To save time, fuel and extra dish washing, I always make my taco meat at home. You can also buy any taco meat you want, if you want to simplify. I will include my recipe for ground beef taco meat below. If you want to go vegetarian, skip this step and head to the bean below.
Black bean are always included in our Mexican recipes!
Next, sprinkle on your grated cheese.
They are ready for heating. So place that lid on top. I used my Camp Chef Dutch oven for this one as it is large than my Lodge. I always buy my cast iron off season and wait for sales. It can be pretty expensive to buy them outright.
Your coals should be ready to go. I like to wait until mine start to turn a grayish color. You don’t want it to be completely gray, just starting to be.
Pour half the coals in your fire pit and spread. Place the dutch oven over the coals.
Pour the remaining coals over the top. Now, again, I used a lot more coals than someone else might, but it was only because we were hungry and ready to eat. I don’t generally count my briquettes, but this had about 12 on bottom and at least 20 on top.
Now, just sit back and relax.
I love using a lid lifter. It is so much easier than using hot pads or anything else.
Once it is heated and the cheese is melted, let’s start topping. This will be a done by personal preference, depending on what you like. We started with tomatoes.
Red onions. Again, I chop and prep everything at home for simplicity’s sake.
Avocados are life here…so they always make an appearance. Then chopped olives and salsa to top it all.
See, how simple is this?? It is already to go!
It isn’t my usual perfect photo op, but I still love the look of this dish! Plus, it is so perfect after a good day of exploring and hiking. Just the right amount of carbs, protein and veggies.
Are you looking for a breakfast idea with the dutch oven? How about this simple Breakfast Skillet?