Ingredients:
- 2 Tbsp. vegetable oil
- 1 bag corn tortilla chips
- 1 16 oz. can refried beans
- 1/2 small onion diced
- 1 4 oz. can diced green chile peppers
- 1 14 oz. can diced fire roasted tomatoes, with juice
- 1 2.25 oz. can sliced black olives, sliced and drained
- 2 cups shredded cheddar cheese
- 1/4 cup sour cream
Directions:
- Have campfire ashes, or charcoal briquettes, hot and ready to go. To prevent sticking, apply a generous layer of vegetable oil to the bottom of your Dutch oven, or use an aluminum or parchment paper as a liner.
- Layer half the tortilla chips, dollops of refried beans, onion, green chile peppers, fire roasted tomatoes, cheddar cheese and black olives. Now layer them again using the remaining ingredients.
- Place the Dutch oven lid on the oven and use approximately 5 coals on the bottom and 10 coals on top of the lid. Heat your camping nachos for 10-15 minutes until the ingredients are heated through and the cheese is melted.
- Remove your Dutch oven from the heat, remove the lid and top your nachos with sour cream.
