Camp Cooking: Dutch Oven Nachos

There’s something to be said for knowing which essentials to pack for a weekend in the outdoors. Arguably, one of the most important keys to a good time is having the right snacks. And this crunchy, cheesy and a-little-bit-spicy recipe has exactly what it takes to bring the whole crew together over one pot or skillet (whatever you have handy). Whip up these nachos in a hurry, and enjoy them while their piping hot and oh-so delicious.

Dutch Oven Nachos Recipe

10 Ingredients
10-Minute Prep
10-Minute Cook

Gear Used in This Video
Lodge Dutch Oven – 4 qt.


– 1 bell pepper, diced

– 4 cups tortilla chips

– 1 can black beans, drained

– 1 jalapeño, sliced

– 1 cup shredded Mexican cheese

– Pico de gallo (to taste)

– 1 avocado, sliced

– Sour cream (to taste)

– 1 bunch cilantro, de-stemmed and chopped

– Green onion, diced

– Optional add-ons: Tapatio or hot sauce, diced black olives and onions, limes, 6-pack of Modelo, Corona or beer of choice.


– Coat Dutch oven or skillet with thin layer of oil (best to use spray oil to avoid excess).

– Place dutch oven on stove and heat on low.

– Add layer of tortilla chips to cover bottom of Dutch oven or skillet.

– Dice veggies and herbs.

– Add black beans, sliced bell peppers, and jalapeño to top chips.

– Top all ingredients with cheese.

– Cover and cook about 10 minutes or until cheese is completely melted.

– Uncover and add pico de gallo, sliced avocado sour cream to top.

– Garnish with chopped cilantro and diced green onions.

– Serve with Tapatio and a cold beverage. Enjoy!

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