I started making Camping Nachos a few years ago, but my kids prefer tacos so I would bring a few soft taco shells as well and it was a big hit.
Over the years I have tweaked my recipe and now if we camp as a group, it’s my Go-To Dinner!
- Ground Beef (1-2lbs depending on how many people you are feeding)
- Taco seasoning, to taste
- Toppings as desired
- Red and green peppers
- Black olives
- Red onion
- Shredded Cheese
- Sour Cream
- Cook Ground Beef over Medium-High heat until browned.
- Drain Grease.
- Add Taco seasoning to taste and approximately 1/2 Cup of Water.
- Simmer on low heat until liquid is absorbed, stirring occasionally.
- Let cool completely.
- Once cool, transfer to Ziploc bag, remove excess air and seal bag (I use two just to be safe and prevent a messy cooler!).
- Label bag and put in freezer until your trip!
- Cook your ground beef at home, then freeze in a ziploc bag(I freeze everything possible).
- Prep your toppings at home and store in airtight containers.
- Always separate onion from other toppings, I put them in a ziploc bag in a container with my peppers.
- Grate cheese or buy a bag of shredded cheese.
Campsite Cooking Instructions:
When ready to cook, you have two options:
- Bring a pot of water to a boil, place freezer bag of beef inside until warm throughout.
- Warm beef for tacos in a frying pan on a cooking stove or campfire.
Nacho Assembly Instructions:
- Lay out two long pieces of foil so that they overlap slightly.
- Spray foil lightly with oil spray.
- Pour full bag of nacho chips onto foil (I use Tostitos Scoops).
- Spoon ground beef over the nacho chips(does not need to be warm).
- Sprinkle 1/2 of cheese over ground beef.
- Add toppings as desired.
- Sprinkle other 1/2 of cheese to hold toppings in place.
- Carefully wrap foil into a packet. Fold top over towards bottom, fold sides in and wrap edges together to seal.
- Place foil packet over campfire or on camping stove (in cases of a fire ban).
- Using a rack from your oven to cook over a fire also works wonders.
- Cook for 10-15 minutes, turning often to prevent bottom chips from burning.
- Unwrap foil packet to ensure cheese fully melted.
- Place foil packet on picnic table and unwrap lengthwise.
- Add salsa and sour cream & dig in!!
I know you’re probably thinking ‘Great, just one more thing for me to do’ but what if you did Mexican night at home a week or so before your trip, and you cooked twice the amount of meat that you usually did? It’s not much extra effort, and leftovers can be frozen with your extra that you cooked for your trip.
I am no Master Chef, in fact my husband does more cooking than me, but I do have my signature dishes and this is one of the most requested!
It’s quick, it’s easy, there is little to no clean up when you’re done, and I serve it straight from the foil packet on the table so everyone can sit at the table and enjoy together.
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