Zoey’s Campfire Nachos
Camping season is just around the corner, and what better way to get excited than with a go-to recipe like this!
Follow Along Here: https://youtu.be/ZvnVHtbHbVw
Equipment Needed:
Cast Iron Dutch Oven or Heat-Proof Pan w/ a Lid
Non-Stick Spray
Cutting Board and Knife
Cooking Time:
Total Time: 20 Minutes
Hands on Time: 10 Minutes
Serving Size:
6 Servings
Ingredients:
1 Bag Tortilla Chips
6oz Cheddar Cheese
3 Cups Assorted Veggies (bell peppers, corn, radish, turnips, cauliflower, jalapeno, mushrooms, red onion)
2 Cups Cooked Protein (lentils, black beans, pinto beans, ground meat)
Toppings of Choice (greek yogurt, avocado, tomato, green onion, cilantro)
Olive Oil
Salt and Pepper
Chili Powder
Directions:
Prepare the veggies by dicing into ½” pieces.
Grate cheese.
Prepare the preferred protein (cook meat, cook lentils/beans) and set aside.
Heat oil over medium heat. Add veggies and seasonings and cook until soft (8-10 minutes). Add cooked protein and mix thoroughly.
While the veggies are cooking, prepare toppings.
Turn the heat down to medium-low, sprinkle cheese on top of the veggies and put the lid on. Cook until cheese is melted.
Remove from the heat and top with prepared toppings. Serve by dipping chips into the pan like chips and salsa!
Eco-tip! Did you know that most of the scraps from our veggies can be composted? If you have a compost bin, simply scoop them into your bin after you prepare your veggies.