I recently shared how we experimented with “Foil Packet Nachos” during our Labor Day camping trip and got lots of comments asking for the recipe. So today, I’m sharing all the details so that you can try this at home (or in your backyard)! This dish is not 100% real because of the deep-fried chips, of course, but there’s nothing wrong with enjoying a little splurge on occasion. :)
We had this as an appetizer while camping—I made two packets per family—but we quickly decided that we should probably just make this as our main course for next year. The appetizer version filled me up so much that I didn’t even eat the burrito dinner I had brought for that night! And, despite the chips being a “treat,” most all the toppings were healthy enough to balance out that indulgence, including homemade taco seasoning, fresh pico de gallo (or salsa), cilantro, avocado, hot peppers, etc. The topping possibilities are endless!
This can even be a fun “on the go” after school snack (if you really want to surprise your little ones)! After the camping trip, I came home and made this again so that I could measure out the ingredients for the recipe below, and when my kids came back from school they were like, “Whaaat? Nachos for an after school snack?”
It was the perfect thing for my 9th grader to eat in her lap in the car as I took her straight from one activity to another. Busy (and happy) girl!
Here’s the recipe for you to try out yourself. Let me know how it goes in the comments below, and I’d also love to hear what ideas you have for additional toppings (once they come out of the oven)! Enjoy.
Foil Packet Nachos!
Ingredients
- foil (+ optional parchment paper), for cooking
- 2 tablespoons olive oil
- 1/3 cup onion chopped (yellow, white, or red)
- 1 pound ground pork or beef
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 lime juiced
- 1 8 ounces tortilla chips
- 2 cups Monterey Jack cheese freshly grated
Optional Toppings (once out of the oven)
- Pico de gallo or salsa
- cilantro
- diced hot peppers
- sour cream
- avocado or guacamole
- diced red onion
Instructions
- Preheat outdoor grill to medium-high or oven (if cooking indoors) to 350 degrees F.
- Cut 8 large pieces (about 14-16" long each) of foil and lay two pieces on top of each other in perpendicular stacks (to form sort of a plus sign shape) to start 4 grill packets. At this point, you can line them with parchment paper if desired. Simply lay a single piece just on top of the top piece of foil.Â
- Heat the oil in a large skillet over medium heat. Add the onion and cook until soft but not browned, 3 to 4 minutes.
- Add the ground pork (or beef) and cook while breaking up the meat with
a spatula. Continue to cook until the meat has browned all the way through. Drain off the fat (if desired), then season with chili powder, cumin, oregano, and salt. Stir in the lime juice and set aside. - Evenly distribute the chips on top of the foil pieces then top with equal amounts of cooked meat and grated cheese. Try to cover as many chips as you can with the toppings!
- Carefully bring together the two ends of the foil from the bottom piece so that the edges meet at the center. Fold the two edges together over at least three times. Then, rotate and fold up the edges on the open sides at least two to three times and crimp those together with your fingers as well (see video demo below). Punch some holes in the top to help prevent the chips from getting soggy.
- Place the packets on the grill or in the oven and cook until the cheese is melted, about 10 to 12 minutes. Carefully open packets, add additional desired toppings, and serve!
I thinks nachos won’t stay crunchy.
When you poke holes in the top of the foil it will help the nachos not get soggy. – Nicole
Do the nachos stay crunchy?
Yes! You poke holes in the top of the foil in order for them to not get soggy. – Nicole