What's better than Campfire Nachos with Venison on a crisp fall day? Not much! Let's get cooking over the coals.
I have worked hard this summer to sort out meals we can take "on the road." Now, I don't mean road trips - and Marius also has snacking down to a science when he and the kids head out. But if you're camping or hunting and want filling meals on the go? I've got you covered!
I admit it does take a bit of planning to do a Dutch oven roast on the coals or camp fire pancakes. You will need some special cooking vessels and tools. But a hearty meal while hunting up next year's freezer full of meat is a way to serve your family. This is perfect for when you are out and about and can get the fire going while the rest are out in the woods.
Key Ingredients
Meat - Any ground up red meat will do. We're partial to venison as we usually manage to bag a few deer each season.
Chips - Use your favourite tortilla chips. Feel free to mix up blue corn or otherwise for a fun look.
Beans - Refried beans add more protein and also help hold things together. Black bean or pinto work fine, and home canned or from the store.
Cheese - Cheese will also hold your nachos together and I couldn't imagine nachos without cheese!
How to Make Venison Nachos on a Campfire
***See recipe card below for precise measurements and instructions.***
Step 1: Heat up your coals for the dutch oven as well as to brown your meat. Don't forget the taco seasoning!
Step 2: Layer chips in a parchment-lined Dutch oven.
Step 3: Alternate layers of beef, beans, and cheese with the chips. I recommend at least three layers of chips and ending with cheese on top.
Step 4: Cover with a lid and some of the coals to melt the cheese on top as well. This only takes about 10 minutes!
Step 5: Serve with all your favourite toppings!
Don't forget dessert! The cool thing about a lot of my camping recipes is you aren't necessarily dirtying your pot so you can quickly and easily cook something else. Because the pan/pot gets so hot, I often prefer to line it with parchment so I can easily lift out the entire dish. So go ahead and lift out your nachos, refresh your coals, and pour in some campfire brownie batter!
Special Camping Equipment
I highly recommend a Dutch oven that is made for camping! This way you keep your pretty enameled one at home. As you can see in the photo above, this also has a lid that will allow coals to rest on top, and has a nice handle you can use to remove the hot lid with a hook/lid lifter.
You might also keep your cute oven mitts at home. We have sturdy mitts that come to my elbows for cooking outdoors, because you are often dealing with very hot dishes over open flames. Stay safe!
FAQs
If you're at home and craving nachos, do this on a sheet pan. Line it with parchment paper. I also find that putting cheese as the first layer over the chips keeps them from getting soggy. Throw them in a 400°F oven for just 5 minutes to melt everything together.
I love a good cheddar, and it melts and pulls beautifully. This is just like some of my other dinner options where you can clean out the cheese drawer. Any bits and bobs you have will go well. I highly recommend shredding them yourself - this way they will melt so much better without those anti-caking agents! You can also pick up some more authentic style cheese like chihuahua or cotija.
If you forget the seasoning, you have enough going on with the toppings that I don't think anyone will complain! But I always have a jar of homemade taco seasoning in the pantry, so we just grab that. You can doctor your sour cream with some of it as well for the perfect taco dip. But I won't tell if you bring a packet of taco seasoning!
Photos by Dante from Shire by the Sea
More Campfire Recipes
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Campfire Nachos with Venison
Equipment
- 1 Dutch oven (I used a 9 quart)
- Charcoal/coals (20-24)
Ingredients
- 1 lb ground venison or beef/any red meat
- 2 tablespoons taco seasoning
- 1 can refried beans
- 2 bags tortilla chips
- 1 lb cheese
Toppings
- Sour cream
- Fresh salad greens
- 2 - 3 tomatoes diced
- Salsa
- Avocado diced (or guacamole)
Instructions
- Get a good fire going heat up coals/charcoal.
- Brown venison in a skillet over the fire; use grill if necessary, constantly turning meat to not burn. Once browned, stir in taco seasoning.
- Heat refried beans separately or stir into cooked meat.
- Line Dutch oven with parchment paper. Place a good half of chips in Dutch oven.
- Begin layering: half the cheese, half the meat, some refried beans and add another quarter of the chips, quarter of the cheese, some beans. Finish with remaining chips, meat/beans and end with cheese.
- Place bed of 16 hot coals evenly dispersed underneath dutch oven. Make sure coals are hot but not on fire. This can’t be stressed enough or nachos will burn. Place the remaining coals on top of the lid. Let sit for 5-10 minutes and check on them. If they need more time give it to them but be careful not to overdo it. Nachos cook fast!
- Carefully with oven mitt and lid lifter take off lid and place to one side. You can leave them in Dutch oven or lift carefully with parchment paper and place in a waiting bowl.
- When you’re ready to serve it up, add your sour cream, tomatoes, avocado, and lettuce on top.
Notes
- Eating indoors? Layer on a parchment lined sheet pan and bake at 400°F for around 5 minutes to melt the cheese.
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