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Campfire Foil Packet Nachos

Campfire foil packet nachos with layered tortilla chips, taco-seasoned beef, and melted cheddar cook right over campfire coals. Sealed loosely in foil, they steam until the cheese is gooey and the chips stay crisp where they contact the layers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Snack
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
taco seasoning
  • 1 taco seasoning
tortilla chips
  • 6 cup tortilla chips
cheddar cheese
  • 2 cup shredded cheddar cheese
diced tomatoes
  • 0.5 cup diced tomatoes
jalapenos
  • 0.25 cup sliced jalapenos
sour cream
  • 1 sour cream for serving
salsa
  • 1 salsa for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the seasoned beef
  1. Heat a skillet over medium-high heat and brown the ground beef until no longer pink. Stir in taco seasoning and follow the package directions until evenly coated.
Build the foil packet nachos
  1. Lay out a large sheet of heavy-duty foil and layer half the tortilla chips, then spoon on half the seasoned beef, then spread half the cheddar cheese. Create a flat layer so the cheese melts between chip layers.
Add the second layer
  1. Repeat with a second layer of tortilla chips, seasoned beef, and cheese. Keep cheese layered between chips rather than only on top for melty nachos throughout.
Top with vegetables
  1. Scatter diced tomatoes and sliced jalapenos over the top of the nachos. Distribute them evenly so every bite gets brightness and heat.
Seal and campfire cook
  1. Seal the foil packet loosely, leaving space for steam to circulate rather than airtight. This helps prevent soggy chips from trapped steam.
Melt the cheese
  1. Place the foil packet over campfire coals or a grill for 10-15 minutes, until the cheese is fully melted and the layers are steaming. Check carefully and rotate if one side browns faster.
Serve
  1. Open the packet carefully and let it cool for 1 minute before serving. Serve with sour cream and salsa on the side.

Notes

Pro tip: seal the packet loosely instead of airtight so steam can escape and the chips don’t go soggy. Store leftovers in the refrigerator up to 2 days, reheating gently in foil until warm (best for cheese re-melt). Freezing is not recommended because chips lose crispness. For a lighter option, swap half the cheddar for reduced-fat cheddar and use lean ground beef (or turkey) to cut calories.