Dutch Oven Nachos
These Dutch oven nachos always seem to be everyone’s favorite dinner on our camping trips. That works just fine for me as aside from being delicious, there isn’t much that’s quicker or easier to prepare and clean up after.
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You simply layer chips, beans, and cheese in a camp Dutch oven,
and bake until the cheese is melted and the chips start to brown.
Then everyone gets a plate of hot nachos and can customize their toppings.
This recipe makes enough nachos for 4 people, but you can easily increase the ingredient amounts and use a bigger Dutch oven to accommodate a larger crowd. Just don’t forget you’ll also need to use more coals to get the Dutch oven to the same temperature.
If you haven’t ever used a camp Dutch oven before, this is a great recipe to get started with. Check out our camp Dutch oven primer to learn more.
Dutch Oven Nachos
- 12 oz bag tortilla chips
- 2 15 oz cans black beans, drained and rinsed
- 8 oz cheddar cheese, shredded
- 8 oz Monterey Jack cheese, shredded
- 1 jalapeño pepper, thinly sliced
- 1 2.25 oz can sliced black olives
- ½ small sweet onion, chopped
- ½ small head iceberg lettuce, shredded
- 2 small tomatoes, chopped
- ½ cup sour cream
- 1 cup salsa
- ¼ cup cilantro leaves, roughly chopped
- 1 lime, cut into wedges
- Add a third of the tortilla chips to the bottom of a 12-inch Dutch oven. Cover with a third of the black beans and then a third of the cheese. Repeat layering two more times, ending with cheese.
- Cook nachos at 350◦ (use 8 coals underneath and 17 coals on top) until cheese is melted and tortilla chips are starting to brown, approximately 20 minutes.
- Carefully fill plates with hot nachos and have everyone add their toppings of choice.
For a fun indoor take on this recipe:
Grease four 9-inch disposable foil pie plates with nonstick cooking spray. Divide tortilla chips, beans, and cheese between them, making a couple layers in each. Bake in the oven, rotating pans halfway through cooking.