Ingredients:
2 cups shredded cheddar cheese
1 bag (10 oz) tortilla chips
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 cup diced tomatoes
1/2 cup sliced black olives
1/4 cup chopped fresh cilantro
1 jalapeño, thinly sliced (optional)
Salsa, guacamole, and sour cream, for serving
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Instructions:
Prepare the Foil Packets:
Tear off 4 large squares of heavy-duty aluminum foil.
Place a handful of tortilla chips in the center of each foil square.
Layer Ingredients:
Divide shredded cheddar cheese evenly among the foil packets.
Top with black beans, corn kernels, diced tomatoes, black olives, and jalapeño slices (if using).
Sprinkle chopped cilantro over the top.
Wrap and Seal:
Bring the edges of the foil together over the nachos.
Fold and seal tightly, ensuring no openings for ingredients to escape.
Cook Over Campfire:
Place foil packets directly onto hot coals or grill over medium heat.
Cook for about 5-7 minutes, or until cheese is melted and ingredients are heated through.
Serve:
Carefully open the foil packets.
Serve immediately with salsa, guacamole, and sour cream on the side.