Nachos (Dutch Oven)

4 servings
Vegetable Oil
2.0 tablespoon(s)
Tortilla Chips
1.0 bag(s)
Hot Tomato Sauce
2.0 can(s)
2.0 whole
1.0 bunch(es)
2.0 whole
Black Beans
29.0 ounce(s)
Green Onion
0.5 bunch(es)
Shredded Cheese (mex blend)
16.0 ounce(s)

Dietary Restrictions

Recipe Instructions

1) Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking. 2) For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can hot tomato sauce, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
3) For the third and final layer, use the remaining ⅓ portion of chips, ½ can hot tomato sauce, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
4) Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.