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Savory Campfire Foil Pack Loaded Nachos with Seasoned Beef

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A quick and easy foil pack nacho recipe perfect for campfires or home cooking, featuring seasoned ground beef, melted cheese, and fresh toppings for a crowd-pleasing, hearty meal.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20)
  • 2 tbsp taco seasoning (chili powder, cumin, paprika, garlic powder, onion powder, oregano)
  • 6 cups (about 180 g) thick, sturdy tortilla chips (lightly salted)
  • 2 cups (200 g) shredded cheddar cheese
  • 1 cup (170 g) black beans, rinsed and drained
  • 1 cup (150 g) diced tomatoes, drained
  • 1–2 jalapeños, sliced (optional)
  • 3 green onions, sliced
  • 1/2 cup (120 ml) sour cream
  • A handful of cilantro, chopped
  • Lime wedges for serving

Instructions

  1. Prepare the seasoned beef: Heat a skillet over medium-high heat and add the ground beef. Break it apart with a spatula, cooking until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed.
  2. Stir in 2 tablespoons of taco seasoning and about 2 tablespoons of water to help coat the beef evenly. Cook for another 2-3 minutes until fragrant and well combined. Remove from heat and set aside.
  3. Assemble the foil packs: Tear off four sheets of heavy-duty aluminum foil, each about 12×12 inches (30×30 cm). On each sheet, layer 1.5 cups (about 45 g) of tortilla chips in the center, spreading slightly but keeping a mound.
  4. Evenly divide the seasoned beef over the chips. Sprinkle 1/2 cup (50 g) shredded cheddar cheese over the beef, followed by 1/4 cup (40 g) black beans and 1/4 cup (40 g) diced tomatoes. Add jalapeño slices if using.
  5. Seal the foil packs by folding the foil over the ingredients, then folding the edges tightly two or three times to seal, ensuring no holes or gaps remain.
  6. Cook the foil packs on a hot grill grate, over hot campfire coals, or in a preheated oven at 375°F (190°C) for 10-15 minutes, turning once halfway through to avoid burning. Look for cheese bubbling through the foil edges.
  7. Carefully open each foil pack (watch out for hot steam). Top with sliced green onions, dollops of sour cream, chopped cilantro, and a squeeze of lime juice.
  8. Serve immediately while hot and gooey.

Notes

For extra crispy chips, layer more cheese on the bottom and top of the chips. Avoid overfilling foil packs to ensure even cooking. Use thick, sturdy tortilla chips to prevent sogginess. Add fresh toppings after cooking to keep them bright and fresh. For dairy-free, use plant-based cheese and coconut yogurt instead of sour cream. Vegetarian options include black beans, grilled veggies, or plant-based meat substitutes. Foil packs can be baked in the oven at 375°F (190°C) for 12-15 minutes if no campfire or grill is available.

Nutrition

Keywords: campfire nachos, foil pack nachos, seasoned beef nachos, easy camping recipe, loaded nachos, foil pack recipe, quick nachos

Find it online: https://fuzzyforker.com/savory-campfire-foil-pack-loaded-nachos-with-seasoned-beef-recipe-to-try-tonight/