Campfire Nachos
Servings: 2 servings for dinner, or 4 servings as an appetizer
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
- 1 tablespoon neutral flavored oil
- ½ lb tortilla chips
- 1 (7.75 oz) can El Pato hot tomato sauce/salsa 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
- handful of fresh cilantro chopped
- 1 small lime cut into wedges
Instructions
- Lightly oil the bottom of a large Dutch oven to prevent the nachos from sticking.1 tablespoon neutral flavored oil
- For the first layer, evenly spread ⅓ of the chips into the Dutch oven, topped with ¼ of the sauce, ¼ of the black beans, ¼ cup of cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.½ lb tortilla chips, 1 (7.75 oz) can El Pato hot tomato sauce/salsa, 1 cup shredded Mexican cheese blend, 1 (14.5 oz) can black beans, 1 large avocado, 4-5 green onions, handful of fresh cilantro
- 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.1 small lime
