Campfire Nachos

These campfire nachos are cheesy, loaded, and ready in just 15 minutes right on the grill or over the fire. A neighbor passed this recipe along to me years ago, and it has become one of my go-to backyard campfire recipes whenever friends come over. The second I set that cast iron skillet down on the table, everyone gathers around.

I have made these more times than I can count at this point, and I have tested and tweaked the recipe to get it just right. The last time I made them, I set the grill to 400°F and pulled them off right at the 10-minute mark. The bottom layer of chips got a little bit of char from the cast iron, but that actually worked in my favor.

Those slightly crispy edges stayed firm under all that melted cheese and held up to every single topping. It did not affect the flavor at all. I also started putting half the jalapeños in the middle layer instead of just on top, and I love how that distributes a little heat throughout instead of all at once.

If you love easy outdoor cooking, my Campfire Potatoes are a must-make alongside these nachos. And for dessert around the fire, Campfire Cones are always a hit.

Key Ingredients

Here is what you need to make campfire nachos in a cast iron skillet:

• Tortilla chips — Use a sturdy chip that can hold up to layers of cheese and toppings. Thin chips tend to break and get soggy faster.
• Taco cheese, shredded — I use 3 cups total because you want a generous amount in every layer. A Mexican blend or Monterey Jack both work great. Pre-shredded is perfectly fine here.
• Jalapeños — Sliced with the seeds removed. Splitting them between the middle and top layers means you get a little heat in every bite.
• Black olives — Sliced and layered throughout. They add a nice briny, salty contrast to all that cheese.
• Tomatoes — Diced and layered in for freshness. Roma or grape tomatoes hold up well and are easy to prep ahead.
• Green onions — These go in the layers and brighten up the whole dish.
• Cilantro — Optional, but a handful on top right before serving makes everything pop.
• Sour cream, salsa, guacamole — For serving. Do not skip these. They make the nachos.

How to Make Campfire Nachos

You will also need: a 10.5-inch cast iron skillet and aluminum foil.

1. Layer the first round of chips. Add 1/3 of the tortilla chips to the bottom of the cast iron skillet in an even layer.
2. Add the first layer of toppings. Top with 1/3 of the taco cheese, half the black olives, half the diced tomatoes, half the jalapeños, and half the green onions.
   
3. Build the middle layer. Add another 1/3 of the chips on top, then another 1/3 of the cheese.
4. Add the final layer. Top with the remaining chips, then all the remaining cheese, olives, tomatoes, jalapeños, and green onions. You want that top layer to be generous with cheese.
   
5. Cover loosely with foil. Do not press the foil down tight. You want a little breathing room so the steam can circulate and melt the cheese evenly.
6. Cook until the cheese is melted. Place the skillet on the grill or over the campfire on medium heat. Cook for 10 to 15 minutes. The cast iron will keep cooking after you pull it off the heat, so remove it just before the cheese looks completely done.
   
7. Top and serve. Carefully remove the foil, add the cilantro, and serve right out of the skillet with salsa, sour cream, and guacamole.

Topping Ideas for Loaded Campfire Nachos

The base recipe is great on its own, but adding a protein turns these into a full meal. Here are my favorite additions:

• Seasoned ground beef or taco meat — Cook and season it at home, then reheat at the campsite. It makes these nachos a real dinner.
• Shredded chicken or pulled pork — Leftover pulled pork on campfire nachos is incredible.
• Spicy sausage — Crumbled, cooked ahead, and ready to layer in.
• Black beans or pinto beans — Canned works great for camping and adds a lot of substance without any extra cooking.
• Corn, diced bell pepper, or green chiles — Easy add-ins if you want to bulk up the veggie side.

For serving, I always set out sour cream, salsa, and homemade guacamole alongside the skillet and let everyone load up their own chips.

Can You Make Campfire Nachos Ahead?

Yes, and this is a great move for camping trips. Here is how to prep at home:

• Pre-slice all your toppings and store them in small zip bags or containers in the cooler. Jalapeños, olives, tomatoes, and green onions all prep easily in advance.
• Pre-shred or bag the cheese so it is ready to go at the campsite without any extra work.
• If you are adding taco meat, cook and season it fully at home, cool it completely, then freeze it in a zip bag. It will thaw in the cooler on the way to your campsite and be ready by dinnertime.

When you are ready to eat, just layer everything in your skillet and you are good to go.

How to Store Campfire Nachos

These are absolutely best eaten right out of the skillet while the cheese is still melted and everything is warm. Nachos do not store especially well once they are assembled and cooked.
If you do have leftovers, transfer them to an airtight container and refrigerate for up to 2 days. Reheat in a skillet over medium-low heat on the stovetop, or in a 350°F oven for about 8 to 10 minutes. The chips will soften a bit, but they still taste good. Skip the microwave if you can — it makes everything rubbery.

More Camping and Grilling Recipes

• Campfire Potatoes
• Campfire Cones
• Campfire Pizza
• Garlic Foil Potatoes
• Grilled Chicken Kabobs
• Campfire Apple Crisp in Foil Packets
• Best Camping Recipes
• Camping Hacks

If you’re looking for new camping food or campfire recipe ideas, then you have to give these campfire nachos a try! They will become your new favorite camping trip meals, I’m sure of it.

They are easy, delicious, and really fun to make. It’s a great summer, camping, and outdoor meal that everyone will love!