Dutch Oven Campfire Nachos
Dutch Oven Campfire Nachos
As irresistible bar food and/or lazy weeknight dinner, nachos seem ideally suited to be a camping staple.
- 1 tablespoon neutral flavored oil
- ½ lb. Tortilla Chips
- 1 (7.75 oz) can El Pato hot tomato sauce, or equivalent
- 1 cup shredded Mexican cheese blend
- 1 (14.5 oz) can black beans, drained
- 1 large avocado, cubed
- 4-5 green onions, sliced
- handful of fresh cilantro, chopped
- 1 small lime, cut into wedges
Directions
- Lightly oil the bottom of a 12” Dutch Oven, to prevent the nachos from sticking.
- For the first layer, evenly spread ⅓ of the chips into the Dutch Oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
- For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
- Cover the Dutch Oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges. Or put 18 briquettes on the top and 8 on the bottom. You will see a little steam come from the lid and then you will know that it is ready to eat. Remember cheese is HOT!! So, you might want to let it cool for a minute or so before eating.