Foil-Pack Baked Nachos are a fun, easy, and mess-free way to enjoy loaded nachos. Perfect for baking, grilling, or cooking over a campfire, each packet delivers gooey cheese, crisp chips, and your favorite toppings in one portable pouch.
Why You’ll Love This Recipe
- Easy cleanup with no dishes needed
- Great for parties, camping, or weeknight dinners
- Customizable to fit any diet or flavor preference
- Cooks quickly in oven, grill, or over fire
- Perfect for individual servings or a crowd
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Tortilla chips
- Ground beef (or chicken, pork, or beans)
- Taco seasoning
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Black beans (optional)
- Diced tomatoes or salsa
- Jalapeños, olives, chopped onions (optional)
- Sour cream, guacamole, cilantro, lime wedges (for serving)
Directions
- Preheat oven to 350°F (or preheat grill/campfire).
- Cook ground beef in a skillet over medium heat. Drain fat and stir in taco seasoning with a splash of water.
- Tear foil into large squares and double up for strength. Optionally, line with parchment paper.
- Layer chips, meat, cheese, and optional toppings (like beans, jalapeños, onions) onto each foil sheet.
- Fold up foil to seal packets, leaving space for steam. Poke small holes in top to vent.
- Bake in oven or grill for 10–15 minutes until cheese melts.
- Open carefully, top with sour cream, guacamole, cilantro, or lime if desired.
Servings and timing
- Servings: 4–6 foil packs (customizable by portion size)
- Prep time: 10 minutes
- Cook time: 10–15 minutes
- Total time: 20–25 minutes
Variations
- Use shredded rotisserie chicken or pulled pork
- Make vegetarian with black beans, corn, and extra veggies
- Spice it up with pepper jack cheese or hot sauce
- Add sweet corn, bell peppers, or avocado
- Try using sweet potato rounds instead of tortilla chips
Storage/reheating
- Store cooked nachos in fridge for up to 2 days (in airtight containers)
- Reheat in the oven at 350°F for 5–10 minutes
- Meat can be pre-cooked and frozen for up to 3 months
FAQs
Can I make individual foil nacho packs?
Yes, and they’re great for customizing with each person’s favorite toppings.
How do I keep chips from getting soggy?
Use thicker chips and poke a few small holes in the foil to vent steam.
What’s the best foil to use?
Heavy-duty foil or non-stick foil works best. Lining with parchment also helps.
Can I bake these in the oven?
Absolutely! Just place foil packs on a baking sheet at 350°F for 10–15 minutes.
Are these good for camping?
Yes—they’re ideal for campfires and easy to assemble and clean up.
Can I freeze them?
You can freeze the cooked meat, but assemble the foil packets fresh.
What toppings work best?
Sour cream, guacamole, salsa, olives, tomatoes, onions, jalapeños, and lime wedges.
Can I make them vegetarian?
Yes, substitute beans, grilled veggies, or meat alternatives.
Do I need to cook the meat first?
Yes, always pre-cook meat before adding to the foil packs.
Can I make these ahead of time?
You can prep the meat and toppings in advance, then assemble just before cooking.
Conclusion
Foil-Pack Baked Nachos offer all the cheesy, crunchy goodness of traditional nachos with the added convenience of no-mess, no-fuss cooking. Whether baked, grilled, or fire-roasted, they’re an easy way to satisfy your nacho cravings anytime, anywhere.
PrintFoil-Pack Baked Nachos
These Foil-Pack Baked Nachos are a fun, easy, and mess-free way to enjoy cheesy, crispy nachos. Perfect for camping, cookouts, or a quick oven snack at home. Loaded with seasoned beef, melty cheese, and your favorite toppings—each pack is customizable and ready in under 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
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1 lb ground beef
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1 packet taco seasoning
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1/4 cup water
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4 cups tortilla chips
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1 1/2 cups shredded cheddar cheese
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1/2 cup black beans, drained and rinsed
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1/2 cup corn kernels (canned or frozen)
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1/2 cup diced tomatoes
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1/4 cup sliced black olives
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1/4 cup sliced green onions
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1 jalapeño, thinly sliced (optional)
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Sour cream, for serving
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Salsa, for serving
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Guacamole, for serving
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Aluminum foil
Instructions
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Preheat your oven to 400°F (200°C).
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In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
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Add taco seasoning and water to the beef. Simmer for 2–3 minutes until thickened.
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Tear off 4 large sheets of aluminum foil. Spray each with non-stick cooking spray.
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Divide tortilla chips evenly among the foil sheets.
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Top chips with cooked ground beef, black beans, corn, tomatoes, and cheese. Add olives, jalapeños, and green onions if using.
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Fold and seal each foil packet, leaving a little room for heat circulation.
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Place foil packs on a baking sheet and bake for 12–15 minutes, until cheese is melted.
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Carefully open packets (watch out for steam) and serve with sour cream, salsa, and guacamole.
Notes
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Easily swap ground beef for shredded chicken or plant-based meat.
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Add more veggies like bell peppers or red onions for extra flavor.
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Great for camping—just bake over the campfire grill for 10–15 minutes.