Nach-your typical campfire dish, this recipe is a hilltop treat for the campers who've worked up an appetite out on the trails. Come rain or shine, this nachos recipe is full of fresh ingredients and easy to make!
- 1 1/2 lbs. lean ground beef (Or Quorn for the veggies)
- 1/2 red pepper, chopped
- 2 stalks celery, sliced
- 1 package of taco seasoning
- 1 bag of your favourite nacho chips
- 1 cup (or small jar) of salsa + more for serving (if desired)
- 2 cups, shredded cheddar cheese
- 1 tbsp. cooking oil
- Non-stick cooking spray
- Wooden spoon/spatula
- Campfire grill
- Tin Foil
- Plate for serving
Cooking the mince:
- Heat oil in pan over medium-high heat then sauté celery and red peppers until soft (approx. 2-3 minutes).
- Add in the ground beef and taco seasoning package and cook according to package directions, ensuring beef is full cooked (approx 6-8 minutes).
- Cool beef mixture completely and then store in refrigerator or freezer until ready to pack camping cooler.
Creating The Nachos:
- When ready to assemble nachos, tear off a piece of tinfoil approx 2-feet long.
- Spray one side with non-stick cooking spray.
- Add two to three handfuls of nacho chips and top with desired amount of cooked ground beef mixture, salsa and cheese.
- Fold tin foil into package, ensuring all sides and the top are sealed so no steam can escape
- Repeat until you're out of ingredients.
- Cook on campfire grill (ensuring flames are not coming above foil packs).
- Remove from heat and carefully slit foil pack open.
- ENJOY – But careful! It's HOT!
This recipe normally serves up to 3 kids or 2 adults (dependent on your portions – so it's probably just one portion for me).
To be enjoyed anywhere and everywhere – Sombrero optional!