Loaded Dutch Oven Nachos!
A classic bar snack with a camping twist! Loaded with black beans, corn, red peppers, spicy jalapeños and avocado, this is sure to be a crowd pleaser!
One of my very first recipes on this blog was Campfire Nachos and since then I’ve made some upgrades and changes that I think bring this classic bar snack to the next level!
First, I decided to invest in a Dutch oven (I chose a deep 10-inch Dutch Oven by Lodge). Dutch ovens work similar to an oven by using heat from above and below the pot to cook the food from all sides. They really open up a world of possibilities of what you can cook over the fire, from stews and roasts to bread baking and cinnamon buns. It’s been so fun experimenting with it so far!
If you’re interested in some more Dutch Oven recipes, take a peak at Super Easy Campfire Cinnamon Rolls, Spiced Pear Cobbler, Campfire Cheese Biscuits, or Mocha Cinnamon Rolls.
Secondly, I added a bunch more ingredients to really take these nachos to the next level! Of course, you don’t have to add all of them if you don’t like or don’t have them on hand, but if you’re wanting more of a meal than a snack, I do recommend trying the loaded version!
Topping suggestions:
black beans
canned corn (or leftover corn on the cob)
bell peppers
jalapeños
banana peppers
avocado or guacamole
sour cream
sriracha
cilantro
Instructions are super simple. Start your fire 30-40 minutes ahead of the time you want to start cooking. Gotta get some good coals to cook with!
Layer your nacho chips, black beans, corn, red peppers and cheese together in the Dutch oven and cover with the lid. Pull 5 small coals from the fire and place them in a small circle on the ground. Place the Dutch oven on top of those coals. Then place 8-10 more coals on the lid of the Dutch oven. Let cook for 10-15 minutes, until the cheese is melted. Make sure to check so they don’t burn!
Top with avocado, jalapeños, banana peppers, sour cream, sriracha and cilantro. Or whatever you like on your nachos!