Savory Campfire Foil Packet Loaded Nachos with Smoked Cheddar
A quick and easy campfire snack featuring smoky cheddar melted over crispy tortilla chips with layers of beans, meat, and fresh toppings, all cooked in foil packets for minimal mess and maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Snack
- Cuisine: American
Ingredients
- Tortilla chips (sturdy, thick, e.g., Mission brand)
- Smoked cheddar cheese (aged smoked cheddar or smoked cheese blend)
- Black beans (drained and rinsed canned beans)
- Cooked ground beef or turkey (optional, seasoned with salt, pepper, chili powder)
- Jalapeños (fresh or pickled, sliced thin)
- Green onions (sliced)
- Cherry tomatoes (halved)
- Black olives (sliced)
- Sour cream or Greek yogurt (for dolloping after cooking, dairy-free if preferred)
- Cilantro (chopped, optional)
- Spices: chili powder, cumin, smoked paprika, salt, pepper
- Optional: frozen or canned corn kernels
Instructions
- Prep your ingredients: chop jalapeños, green onions, cherry tomatoes, and cilantro; drain and rinse black beans; cook ground meat in a skillet with chili powder, cumin, salt, and pepper until browned and crumbly, then set aside.
- Assemble the foil packets: tear off large sheets of heavy-duty aluminum foil (about 12×12 inches). Layer a generous handful of tortilla chips, sprinkle black beans, cooked meat (if using), jalapeños, tomatoes, and olives on each sheet.
- Add smoked cheddar cheese generously over the toppings.
- Seal the packets by folding the foil over the toppings and crimping edges tightly, leaving a small vent for steam to escape.
- Cook the packets over hot coals or a grill grate about 6 inches above flames for 8-10 minutes, rotating halfway through to ensure even cooking, until cheese is melted and bubbly.
- Carefully open the packets, watch for hot steam, and dollop with sour cream or Greek yogurt. Sprinkle chopped cilantro and green onions on top before serving.
Notes
Use thick, sturdy tortilla chips to prevent sogginess. Pre-cook any meat to avoid moisture making chips soggy. Do not overfill packets and leave a small vent for steam to escape. Rotate packets during cooking to avoid burning. For indoor cooking, use a grill or toaster oven at 375°F for 10-12 minutes. Leftovers keep well refrigerated for up to 2 days and reheat best in a skillet or oven to maintain chip crispness.
Nutrition
- Serving Size: About 1 foil packet
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 6
- Protein: 15
Keywords: campfire nachos, foil packet nachos, smoked cheddar nachos, easy campfire snack, loaded nachos, outdoor cooking, smoky cheese snack