Outdoor Nachos [camp fire]
Servings: 6
  • 1 1/2 pounds [680 g] ground beef
  • 2 [11-ounce / 312-mL each] cans Cheddar cheese soup concentrate
  • 1 small [8-ounce / 250-mL] jar thick and chunky salsa
  • 1 [14 1/2-ounce / 412-g] package white corn tortilla chips
  • 1/2 cup [125 mL] chopped sweet red pepper, membranes removed and seeded
  • 1/2 cup [125 mL] green onion slices
  • Seeded Jalapeno pepper slices, to taste [optional]
  • Salt and pepper, to taste
  • Stirring to crumble, brown ground beef into an al foil skillet onto camp fire rack over hot coals.
  • Drain off melted fat; salt and pepper.
  • Stir in Cheddar cheese soup concentrate and thick and chunky salsa; heat through.
  • Evenly pour mixture over white corn tortilla chips.
  • Serve, sprinkled all over with chopped sweet red pepper, green onion slices and, if desired, seeded Jalapeno pepper slices.