Servings: 2servings for dinner, or 4 servings as an appetizer
Author: Fresh Off The Grid
A beloved happy hour classic, now being served at a campground near you. What better way to end the day outside than with a cold beer, warm campfire, and a big pot full of cheesy nachos?
Ingredients
1tablespoonneutral flavored oil
½lbtortilla chips
1(7.75 oz)can El Pato hot tomato sauceor equivalent
1cupshredded Mexican cheese blend
1(14.5 oz)can black beansdrained
1largeavocadocubed
4-5green onionssliced
handful of fresh cilantrochopped
1smalllimecut into wedges
Instructions
Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
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.