Camping recipes: Nachos

CTA Editorial — 13 June 2018

These Campfire Nachos are cheap and easy to make, and everyone can grab a handful (or a bowl) to eat around the communal campfire. Just keep layering and layering all the cheese, beans and jalapenos you can handle. If you prefer a meat version, then just use leftovers from a pre-cooked Bolognaise sauce and add to each layer. You'll need a Dutch oven or skillet over an open fire (or gas burner, if you prefer) and dinner in the High Country will be ready in minutes!

COOK TIME: 10 minutes

MAKES: 2 Servings for dinner, or 4 servings as an entree


  • 1tbsp olive oil
  • 500g tortilla chips
  • 1 x 400g can crushed tomatoes
  • 1 cup grated cheese
  • 1x 400g can black beans (drained)
  • 5 shallots (sliced)
  • Sliced jalapenos in a jar (optional)
  • Handful of chopped coriander (optional)
  • 1 lime (squeezed over the top)
  • 1 tablespoon sour cream to serve
  • Hot sauce (optional)


1. Lightly oil the bottom of a Dutch oven or deep skillet, to prevent the nachos from sticking.

2. For the first layer, evenly spread the chips at the bottom of the skillet and add a ¼ can crushed tomatoes, ¼ cup of cheese, ¼ can of black beans, a handful of shallots, jalepanos and coriander (if required). Repeat for the second layer.

3. For the third and final layer, use remaining  portion of chips, ½ can crushed tomatoes, 1/3 can black beans, ½ cup cheese and remaining shallots and coriander.

4. Cover the Dutch oven or skillet and place on the metal grill over your campfire (or stabilised by two sticks!) for about 10 minutes, until the cheese has melted. Squeeze some lime over the top and a tablespoon of sour cream (and hot sauce, if you prefer) on the side, before serving.

Keep the layers coming.


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