*Recipe Courtesy of: Oleander + Palm

Campfire Nachos
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  • 1 lb ground Pederson’s Sausage
  • 1 packet taco seasoning
  • 1 can of chopped green chilies
  • 1 can black beans
  • 1 tomato
  • 1 bell pepper
  • 2 cups grated cheese
  • 1 bag of corn chips


  1. In a large skillet over medium heat, saute ground beef and onion until beef is browned and cooked through.
  2. Pour in undrained beans and water. Stir in chili powder, cumin, and salt Let simmer for 10 - 15 minutes or until mixture is thick and water has cooked down and mixture is hot and bubbly.
  3. Begin assembly by placing the tortilla chips in a 12 inch or larger cast iron skillet. Spread the meat and bean mixture on top of the nachos. Sprinkle with cheese. At this point place under the broiler for 3-5 minutes to melt the cheese if desired. If assembling at a campsite, cover with aluminum foil and put on the campfire for a couple minutes instead.
  4. Top with tomato and avocado.
  5. Drizzle with salsa and top with a large dollop of sour cream.

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