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Campfire Foil Packet Nachos

Campfire foil packet nachos with browned taco-seasoned ground beef, black beans, and melty cheddar cheese in a tightly sealed foil packet. Layer tortilla chips for even cheese melt, then cook over campfire coals until bubbly and gooey for shareable game day snacking.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Snack
Cuisine: Tex-Mex
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
  • 1 packet taco seasoning
black beans
  • 1 can (15 oz) black beans, drained
tortilla chips
  • 6 cup tortilla chips
cheddar cheese
  • 2 cup shredded cheddar cheese
salsa
  • 1 cup salsa
sour cream
  • 0.5 cup sour cream, for topping
jalapeños
  • 1 Jalapeños, sliced, for topping

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the filling
  1. Cook the ground beef in a skillet over medium heat until browned, about 8 minutes, stirring occasionally until no pink remains and you can see bits of browned fat.
  2. Stir in the taco seasoning and black beans and cook 2 minutes over medium heat until the mixture is glossy and evenly seasoned, then remove from heat.
Assemble and seal foil packets
  1. Cut heavy-duty foil into large squares for 2 to 4 packets, then loosely layer tortilla chips in each packet so chips are visible and not tightly packed.
  2. Top each packet with the seasoned beef mixture, spreading it gently over the chips.
  3. Add shredded cheddar cheese over the beef layer so it can melt down between chips for even coverage.
  4. Fold and seal each packet tightly, leaving a small amount of space for steam so the foil is crimped shut with no big gaps.
Campfire cook
  1. Cook over campfire coals or a grill for 8-10 minutes, keeping packets over indirect heat, until the cheese looks fully melted and slightly bubbling at the edges.
  2. Carefully open the packets away from your face, watching for hot steam and keeping the contents in place.
  3. Top immediately with salsa, sour cream, and sliced jalapeños before serving so the chips stay crisp and toppings remain bright.

Notes

Pro tip: Layer the chips loosely so the cheese melts between chips instead of steaming into a thick layer. If you have leftovers, refrigerate in sealed containers up to 3 days; reheat in an oven or skillet at 350°F for 5-7 minutes (chips may soften). Freezing is not recommended because chips lose crunch. For a dietary swap, use ground turkey or a plant-based ground meat in the same taco seasoning for a lighter option.