Campfire Nachos
Servings: 4
Equipment
- Dutch Oven
Ingredients
- 1 tbsp canola oil or other neutral flavored oil
- 1/2 lb tortilla chips
- 1 (7.75 oz) can el pato hot tomato sauce or equivalent
- 1 cup shredded mexican cheese blend
- 1 (14.5 oz) can black beans drained
- 1 large avocado cubed
- 4-5 green onions sliced
- 1 small lime cut into wedges
Instructions
- Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
- For the first layer, evenly spread 1/3 of the chips into the dutch oven, topped with 1/4 can El Pato, 1/4 can black beans, 1/4 cup cheese, and a handful of avocado and green onions. Repeat for the second layer.
- For the third, and final layer, use the remaining 1/3 portion of chips, 1/2 can El Pato, 1/2 can black beans, 1/2 cup cheese, and remaining avocado and green onions.
- Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.
Notes
Adapted from: https://www.freshoffthegrid.com/campfire-nachos/