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Recipe: Campfire Loaded Veggie Nachos

Campfire Loaded Veggie Nachos Recipe

Yields1 Serving

 1 15 oz can whole kernel corn, drained
 1 15 oz can pinto beans, drained and rinsed
 1 10 ounce can Rotel, drained
 ½ large red onion, diced & divided
 1 2 ounce can sliced black olives, drained
 1 tsp Tajín Clásico mexican spice blend
 ½ tsp freshly ground black pepper
 ½ tsp cumin
 1 16 ounce bag tortilla chips
 1 8 ounce package shredded Mexican blend cheese
 1 ripe avocado
 ¼ cup chopped fresh cilantro
 lime slices
 sliced jalapeños

1

Line a 10 inch cast iron skillet with foil.
Combine the corn, beans, 1/2 of the onions, Rotel, olives, Tajín Clásico, pepper and cumin in a large bowl.

2

Place 1/2 of the chips in the skillet, top with 1/2 of the cheese and 1/2 of the corn mixture. Repeat with another layer of chips, corn mixture and cheese.

Campfire or Grilled Nachos
3

If you are heating over the campfire; tent with foil and grill until the cheese melts 8-10 minutes. Remove from the fire, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce.
If using the grill, heat over medium high heat and follow the rest of the directions. Serve immediately.

Baked Nachos
4

Heat oven to 400 degrees Fahrenheit with rack in the middle. Place the skillet in the oven, tent with foil and bake for 8-10 minutes until cheese is melted. Remove from the oven, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce. Serve immediately.

Ingredients

 1 15 oz can whole kernel corn, drained
 1 15 oz can pinto beans, drained and rinsed
 1 10 ounce can Rotel, drained
 ½ large red onion, diced & divided
 1 2 ounce can sliced black olives, drained
 1 tsp Tajín Clásico mexican spice blend
 ½ tsp freshly ground black pepper
 ½ tsp cumin
 1 16 ounce bag tortilla chips
 1 8 ounce package shredded Mexican blend cheese
 1 ripe avocado
 ¼ cup chopped fresh cilantro
 lime slices
 sliced jalapeños

Directions

1

Line a 10 inch cast iron skillet with foil.
Combine the corn, beans, 1/2 of the onions, Rotel, olives, Tajín Clásico, pepper and cumin in a large bowl.

2

Place 1/2 of the chips in the skillet, top with 1/2 of the cheese and 1/2 of the corn mixture. Repeat with another layer of chips, corn mixture and cheese.

Campfire or Grilled Nachos
3

If you are heating over the campfire; tent with foil and grill until the cheese melts 8-10 minutes. Remove from the fire, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce.
If using the grill, heat over medium high heat and follow the rest of the directions. Serve immediately.

Baked Nachos
4

Heat oven to 400 degrees Fahrenheit with rack in the middle. Place the skillet in the oven, tent with foil and bake for 8-10 minutes until cheese is melted. Remove from the oven, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce. Serve immediately.

Recipe: Campfire Loaded Veggie Nachos
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