The RV Insider
🥑 1 tablespoon neutral flavored oil
🥑½ lb tortilla chips
🥑1 (7.75 oz) can El Pato hot tomato sauce, or equivalent
🥑1 cup shredded Mexican cheese blend
🥑1 (14.5 oz) can black beans, drained
🥑1 large avocado, cubed
🥑4-5 green onions, sliced
🥑handful of fresh cilantro, chopped
🥑1 small lime, cut into wedges
✔Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
✔ For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
✔ For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
✔ 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.