By Emily Woodbury
I think my favorite thing about moving back to the west coast (besides, you know, the beauty) has been being reunited with good (really good) Mexican food. Sorry, New York, you just didn’t cut it. I’ve been eating burritos, chile rellenos and salsa verde enchiladas like it’s my job and I’m getting paid to do so (I wish). Julie’s recipe caught my eye this week, not only because it’s nachos, but because she cooked it over a campfire. This recipe just made camping a whole lot more delicious. This one is great for the kids and grandkids.
Here’s what Julie has to say:
“We just made this last weekend. It was sooooo good, everyone loved it!”
Julie's Cast Iron Nachos
- 1 red bell pepper (diced)
- 1 orange bell pepper (diced)
- 2 cloves garlic (minced)
- 1/2 red onion (diced)
- 1 4.5 oz can green chiles
- 1 can black olives (sliced)
- 1 jalapeno (sliced)
- 1 bunch green onions (chopped)
- 1/2 jar salsa
- 1 cont. steak tip chili with beans ((find in grocers cooler))
- 2 bags shredded cheese ((cheddar, jack))
- 1 bag corn chips
- 1 cont. sour cream ((for dipping))
- 1 avocado ((mashed, for dipping))
Lightly oil cast iron skillet
Put a layer of corn chips on the skillet. Layer with above ingredients so chips are fully covered. Repeat.
Top with sliced jalapenos and a thick layer of cheese.
Once assembled, cover the pan with foil and place on a rack over fire.
Let cook 30-40 minutes depending on how hot the fire is. Turn 1/4 quarter turns often.
Once the cheese has melted on top, give it another 5-10 minutes to thoroughly heat through.
Enjoy, and let us know your thoughts in the comments below! Thanks for submitting, Julie!
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