These are camping nachos, not traditional nachos. First of all, you don’t need an oven to make these nachos. Second, the ingredients are layered creating multiple layers of goodness as you dig into the nachos. No more naked chips on the bottom without any toppings! Another reason for layering is to melt the cheese (key for a successful bowl of camping nachos). This is achieved by pouring really hot beans (and their liquid) directly over the cheese on each layer.
The great thing about this recipe is that you can totally improvise. As long as you have the base – tortilla chips, shredded cheese and a can of beans in liquid, you can go crazy and add as many toppings as you like (sour cream, salsa and guacamole are ideal candidates). I’ve indicated the serving size for 4 people but you can easily share this between two as a meal. It’s filling and very satisfying. Keep a spoon handy, as you’ll probably need it as you get further into the nachos.
Prep time: 10 min
Cook time: 10 mins
Total time: 20 mins
- 1/2 large bag of tortilla chips
- 1 16-ounce can of black beans
- 8 ounces cheese, shredded
- 1/2 pound ground beef
- 1 small onion, chopped
- 2 jalapenos, diced
- a handful of cilantro, chopped
- 3 green onions, chopped
- 1 tablespoon oil
- salt and pepper, to taste
- In a skillet or pot, heat oil over medium-high heat. Add onions and ground beef, and half of jalapenos. Cook for about 5 minutes or until meat is browned and onions are translucent. Season generously with salt and pepper.
- Open the can of beans, pour into skillet with meat. Heat over medium heat.
- Start layering your nachos beginning with the tortilla chips. I like to break them up in smaller pieces so that the bean & meat flavors can seep throughout the nachos. Add 1/3 of the shredded cheese, green onions, cilantro, and extra jalapenos on top of the chips.
- Once beans & meat are boiling, turn off your stove. Use a spoon and scoop the mixture all over the first layer of nachos. Repeat the layers two more times or until you run out of ingredients and/or room in your pot.
- Make sure your hands are clean and dig in while it’s hot!