Cowboy Campfire Nachos
Rated 5.0 stars by 1 users
Category
Main Course
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
This nachos recipe turns a pound of carne picada and a jar of nacho cheese into a campsite lunch that takes less time than pitching the tent. The beef gets a coat of Spiceology Cowboy Campfire Seasoning and a hard sear until the edges go crispy, then piles onto fried tortilla chips under a warm blanket of cheese for an easy camping lunch you can build in a bowl and eat standing up. It's proof that a loaded nachos recipe doesn't need a full kitchen — just a hot skillet, some smoke and garlic, and no plans to wash dishes. Consider this your go-to cast iron nachos recipe, campsite or not.
Meet the Creator
This recipe is courtesy of Paige Barrios (@theexplorepaige_), an outdoor lifestyle creator who shares camping meals, gear picks, and the kind of tips that actually get people outside. She built this menu around a weekend in Big Bear, California, running Spiceology Cowboy Campfire Seasoning from the first cup of coffee through dinner — because, in her words, a camp dinner should be a little extra. Follow her adventures (and her cooking) on Instagram @theexplorepaige_.
Author:
Ingredients
- 1 lb carne picada
- 1 Tbsp Spiceology Cowboy Campfire Seasoning
- 1 Tbsp olive oil
-
8 oz tortilla chips (about 8 cups)
-
15 oz nacho cheese sauce
-
¼ cup pickled jalapeño slices, drained
Directions
Pat the carne picada dry with paper towels, then toss it with the Spiceology Cowboy Campfire Seasoning until every piece is coated. Dry meat browns; wet meat steams.
Heat the olive oil in a large cast-iron skillet over high heat until it shimmers, about 2 minutes.
Add half the beef in a single layer, leaving space between the pieces. Cook undisturbed for 3 minutes, stir once, then cook another 2 to 3 minutes until the edges are crisp and browned. Move to a bowl and repeat with the remaining beef.
Warm the nacho cheese in a small saucepan over low heat, stirring often, 3 to 5 minutes, until it pours in a smooth ribbon. On a camp stove with one burner, set the jar in a pan of simmering water instead.
Pile a big handful of tortilla chips into each bowl, pour the warm cheese over the top, add the crispy beef, and finish with pickled jalapeños.
