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Campfire Nachos Supreme

Campfire nachos supreme are built in a cast iron skillet and finished over medium campfire heat until the cheese melts and bubbles. Loaded with taco-seasoned beef, black beans, corn, and fresh toppings for a stretchy, bubbly cheese moment.
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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: 1260
Ingredients Equipment Method Notes

Ingredients
  

Nachos base and toppings
  • 1 large bag tortilla chips Use a large, sturdy bag so the chips hold up under warm toppings.
  • 2 lb ground beef Cook with taco seasoning before layering.
  • 3 cup shredded Mexican cheese blend Use freshly shredded if possible for best melt and stretch.
  • 1 can black beans Drain well before layering.
  • 1 can corn Drain well before layering.
  • 2 tomatoes Dice for fresh, juicy topping layer.
  • 1 jalapeño Slice thin for even heat.
  • 1 cup sour cream Spoon on after removing from heat.
  • 1 cup guacamole Dollop for creamy texture.
  • 0.5 cup cilantro Chop and sprinkle for bright flavor.
  • 1 lime wedges Serve on the side for squeezing.

Equipment

  • 1 cast iron skillet

Method
 

Layer the nachos
  1. Layer half the tortilla chips in a large cast iron skillet or aluminum pan, spreading them into an even pile for melting coverage.
  2. Top with half the cooked ground beef, black beans, corn, and shredded Mexican cheese blend so the cheese forms a binder between layers.
  3. Add the remaining tortilla chips and repeat with the remaining beef, beans, corn, and cheese for a high stack.
Melt and melt-bubble over the campfire
  1. Place the skillet on a campfire grate over medium heat for 12-15 minutes until the cheese melts and turns bubbly with light browning at the edges.
Finish and serve
  1. Remove from the heat and immediately top with diced tomatoes, sliced jalapeño, sour cream, guacamole, and chopped cilantro for fresh contrast.
  2. Serve immediately with lime wedges on the side for squeezing over the top.

Notes

Pro tip: keep the campfire heat at a steady medium level so the cheese melts without scorching the bottom; if needed, rotate the skillet once during the 12-15 minutes. Store leftovers in the fridge up to 3 days, but expect chips to soften—reheat in a skillet over medium until warmed through. Freezing isn’t recommended for best texture. Dietary swap: use lean ground turkey or a plant-based ground meat to make it lighter without changing the layering method.