Dinner

Loaded Campfire Nachos Recipe

ByMaya Arden August 17, 2026August 17, 2026

Introduction

Loaded Campfire Nachos are the perfect outdoor snack, packed with layers of melted cheese, beans, corn, and a kick of jalapeños. Easy to prepare and cook over an open fire, they bring everyone together for a delicious, shareable treat.

A black skillet filled with multiple layers of food starts with a base of light tan crispy tortilla chips, topped with melted golden-yellow cheddar cheese and scattered yellow corn kernels. Fresh green cilantro leaves and chopped green onions are spread across the dish, along with cubes of light green avocado and thin, round slices of radishes that are mostly white with pink edges. There are also sliced green jalapeños and small white crumbles of cheese. A large dollop of white sour cream sits near the center, garnished with more green onions. The skillet rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (11-oz.) bag tortilla chips
1 1/2 cups shredded Mexican cheese blend

1 (15-oz.) can pinto beans, drained
1 (15-oz.) can whole kernel sweet corn, drained

1 (4-oz.) can diced green chiles
1 (11-oz.) can pickled jalapeño slices

1/2 cup queso fresco or cotija cheese
1 avocado, diced
Sour cream, for serving

Thinly sliced green onions, for garnish
Freshly chopped cilantro, for garnish
Thinly sliced radishes, for garnish

Instructions

Step 1: Place a grate over a campfire and preheat it. In a large cast-iron skillet, arrange about half of the tortilla chips in an even layer. Sprinkle 1/2 cup of shredded cheese over the chips. Then evenly distribute one-third of the pinto beans, corn, and diced green chiles on top.
Step 2: Repeat the layering process two more times with the remaining chips, cheese, beans, corn, and chiles, creating three layers in total. Finish by topping everything with the pickled jalapeño slices.
Step 3: Cover the skillet loosely with foil or a lid to trap heat and cook over the campfire for 5 to 10 minutes, or until the cheese is fully melted and bubbly.

Step 4: Remove the skillet from the fire. Sprinkle queso fresco or cotija cheese over the top, then add diced avocado. Garnish with sour cream, green onions, cilantro, and radishes as desired. Serve immediately and enjoy!

Tips & Variations

For extra spice, add fresh diced jalapeños or a drizzle of hot sauce before serving.
Swap pinto beans with black beans or refried beans for a different flavor.

If you don’t have a campfire, you can prepare these nachos in the oven at 375°F (190°C) until the cheese melts, about 10-15 minutes.

Storage

Store any leftover nachos in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or in a skillet over low heat to help maintain some crispness. Fresh toppings like avocado and sour cream are best added fresh after reheating.

How to Serve

A black cast iron skillet filled with one thick layer of crispy tortilla chips at the bottom, covered with melted cheddar cheese scattered unevenly, and topped with bright yellow corn kernels. On top, there are small chunks of green avocado, thin round slices of radish with white centers and pink edges, and sliced green jalapeño peppers. Crumbled white cheese is sprinkled over the dish, along with fresh green cilantro leaves and small pieces of green onion. In the middle, a generous dollop of white sour cream sits prominently. The skillet rests on a round wooden board, set against a white marbled surface, with a glimpse of a beer bottle showing on the right edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these nachos without a campfire?

Yes, you can assemble the nachos in a cast-iron skillet or oven-safe dish and bake them in a preheated oven at 375°F (190°C) until the cheese melts, usually about 10-15 minutes.