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.

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Friday Farm Feature: SporeAttic Mushrooms