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.