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Easy Camp Recipes


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Only one pan is required for this irresistible Campfire Nachos recipe

How To Make Campfire Nachos


Spray a cast iron skillet with cooking spray. Cook the ground beef over medium heat until cooked. Create a hole in the center of the meat and add jalapeños and green onions.

Cook, stirring frequently for 3-4 minutes. Transfer mixture to a bow.


Line the bottom of the hot skillet with chips. Pour the ground beef-green onion mixture evenly over the chips. Top with cheese, lettuce, tomatoes and salsa/taco sauce. Dig in immediately!

Recipe Notes

These can be versatile and can be catered to your liking. Swap out the veggies for different ones or use a flavored variety of potato chip.

Replace ground beef with sausage or chicken, if desired.

Add avocados and sour cream to the top.

Place a lid over the nachos to trap the steam which will help the cheese to melt more quickly. Don’t have a lid? Use aluminum foil!

How Many People Can Eat Campfire Nachos? That’s the beauty of the layers – stack them up, customize the ingredients, let them heat together and voila! You can feed approximately 4 people with this recipe!




1/2 cup unsalted butter, softened to room temperature

1 package Knorr Au Jus gravy mix, separated

1 teaspoon Worcestershire sauce

3/4 teaspoon dried minced garlic

1/2 teaspoon onion powder

Heavy Duty Foil

1 long/large (or 2 smaller) french rolls

1 roast beef

1 package pre-sliced (12 slices total) cheese


Start by making the butter mixture. Combine the softened (not melted) butter, 1 tablespoon of the au jus gravy mix, Worcestershire sauce, dried minced garlic, and onion powder in a bowl. Stir until ingredients are completely combined and set aside.

Cut the french loaf into equal parts of about 15- 20cm in length. Next, make a number of thin slices (approx. 2cm wide) into each piece of the loaf, cutting only about 3/4 the way through. It's important there are an ODD number of slices so that each sandwich has 2 pieces of bread.

Separate the butter mixture created into 2 equal parts. Using a butter knife, spread a small amount of the mixture inside each slice of bread. Save half of the mixture for later.

Slice the individual pieces of cheese in half and place 1 piece, along with 1 piece of roast beef, in-between every two "slices" of bread.

Take the other half of the butter mixture and brush it along the tops and sides of each of the sandwiches with a pastry brush.

Wrap each baguette section completely in foil. Make sure none of the bread is exposed. Freeze if you are taking it on your camping trip.

Once defrosted, place on the grill (turning frequently) or until bread is toasty and cheese is melted.

While the sandwiches are cooking, prepare the au jus. (You can do this on the side burner of a grill or even over a campfire)

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