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Camp Nachos

Serves: 6
Total Calories: 306

Ingredients

6 small (4-5 inch) disposable aluminum pans
large bag tortilla chips
1 pound pre-cooked taco meat
1 pound shredded Monterey Jack-Colby cheese
sliced olives
1 chopped tomato
sliced green onions
1 can pinto bean, drained
salsa or Pico de Gallo

Directions:

In a pie tin, layer your favorite nacho ingredients (holding the salsa), starting with chips and ending with cheese.

Cover with a double layer of aluminum foil and hold close to the fire for a few minutes until the cheese is melted. (I make a small handle with tin foil. I crinkle foil into a tube and attach to the sides of the aluminum pan. Then I hang the foil handle on my hot dog roaster to cook over the fire)

Unwrap your nachos and eat with plenty of salsa on the side!

Nutritional Facts:

Serves: 6
Total Calories: 306
Calories from Fat: 210

This Camp Nachos recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.


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