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Grilled Campfire Nacho Packets

Grilled campfire nacho packets with melty cheese, black beans, and jalapeño in sealed foil packets for individual servings. Open each packet at the table for loaded campfire nachos topped with salsa, sour cream, and guacamole.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 bag tortilla chips
Cheese and toppings
  • 2 cup shredded Mexican cheese blend Use a blend that melts well.
  • 1 can (15 oz) black beans Drain before assembling.
  • 1 cup cooked ground beef or chicken Cooked and crumbled if needed.
  • 1 jalapeño Slice thin for even heat distribution.
  • 0.25 salsa Serve on top after opening packets.
  • 0.25 sour cream Serve on top after opening packets.
  • 0.25 guacamole Serve on top after opening packets.
Foil packets
  • 4 heavy-duty aluminum foil Use 4 sheets, one packet per person.

Equipment

  • 1 sheet pan

Method
 

Assemble the foil packets
  1. Divide tortilla chips among 4 heavy-duty aluminum foil sheets, spreading them in an even layer.
  2. Top each packet with shredded Mexican cheese blend so it covers the chips.
  3. Add black beans, cooked ground beef or chicken, and sliced jalapeño to each packet in even amounts.
  4. Fold foil into sealed packets, leaving a little space for heat circulation inside each packet.
Grill campfire nachos
  1. Place packets on a campfire grate over medium heat for 12-15 minutes, until the cheese is fully melted.
  2. Remove packets from the heat and carefully open them, keeping steam contained as you lift the foil back.
  3. Top each opened packet with salsa, sour cream, and guacamole before serving.

Notes

For best melt and crisp edges, keep packets tightly sealed but don’t pack the chips too densely—leave some air space for steam to soften everything evenly. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet or oven until warmed through. Freezing isn’t recommended because the chips tend to lose texture. For a lighter option, swap the meat for cooked lean ground turkey or use an extra bean portion to reduce saturated fat.