Ingredients
Equipment
Method
Assemble the nachos in an aluminum pan
- Line a large disposable aluminum pan with half the tortilla chips, spreading them into an even layer so they’ll melt uniformly.
- Layer on half the shredded Mexican cheese blend, half the drained black beans, and half the cooked and seasoned ground beef for a dense, hearty base.
- Repeat with the remaining tortilla chips, shredded Mexican cheese blend, black beans, and ground beef to build a tall nacho stack that will bubble at the top.
Grill over the campfire
- Place the aluminum pan on the grill grate over medium campfire heat, ensuring it sits stable over the coals.
- Cook for 8-10 minutes, until the cheese is melted and bubbly, then remove the pan from the heat when the surface is hot and glossy.
Finish and serve
- Top the hot nachos with salsa, letting it seep slightly into the melted cheese.
- Add sour cream in spoonfuls so it creates cool, creamy pockets on the warm chips.
- Scatter sliced jalapeño and chopped cilantro over the top for fresh bite and green color.
- Serve immediately with lime wedges on the side so guests can squeeze over the nachos to brighten the flavor.
Notes
Pro tip: for the most even melt, keep the pan layer thickness consistent and don’t crowd the tortilla chips too tightly. Refrigerate leftovers in a covered container up to 3 days; reheat in a hot oven or on a grill-safe surface until warm (best texture within 1 day). Freezing isn’t recommended because the chips can soften. For a lighter option, use lean ground beef or swap with cooked shredded chicken while keeping the same cheese and toppings.