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?
1tablespoonneutral flavored oil
1(7.75 oz)can El Pato hot tomato sauceor equivalent
1cupshredded Mexican cheese blend
1(14.5 oz)can black beansdrained
handful of fresh cilantrochopped
1smalllimecut into wedges
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.
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/campfire-nachos/