Loaded Campfire Nachos

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We apologize to many a camping trip for not thinking of this idea sooner. Thanks to a handful of canned goods, these come together almost instantly.

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Yields: 4 servings
Total Time: 0 hours 15 mins
For The Nachos

(11-oz.) bag tortilla chips

1 1/2 c.

shredded Mexican cheese blend


(15-oz.) can pinto beans, drained


(15-oz.) can whole kernel sweet corn, drained


(4-oz.) can diced green chiles


(11-oz.) can pickled jalapeño slices

For The Toppings
1/2 c.

queso fresco or cotija cheese


avocado, diced

Sour cream

Thinly sliced green onions

Freshly chopped cilantro

Thinly sliced radishes

  1. Place a grate over a campfire. In a large cast-iron skillet, add about half the tortilla chips and sprinkle with ½ cup shredded cheese. Add 1⁄3 of the beans, 1⁄3 of the corn, and 1⁄3 of the diced green chiles. 
  2. Repeat layering the chips, cheese, beans, corn, and chiles two more times.  Top with jalapeño slices.
  3. Cover skillet loosely with foil (or a lid) and cook over campfire until cheese is melted, 5 to 10 minutes. 
  4. Top with queso fresco, avocado, and desired toppings.

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