We’re still camping out here in Northern California. Actually, who am I kidding? We’re glamping with Poppy the popup and nachos cooked on the campfire. These were sooooo good. The chips became a little smoky and we topped them off with all the fixings. Bonus: cleanup was a breeze.

• Bag of your favorite tortilla chips
• 1 can refried beans
• Bag of Mexican shredded cheese
• Nacho toppings including Trader Joe’s carnitas, guacamole, salsa, green onions and cilantro

Get out your cast iron. The dutch oven worked great because of the lid!

Place a layer of chips on the bottom. This will help with clean up! Open your beans and a spoonful at a time, plop 1/3 of the can on this first layer. Top with cheese. Add another layer of chips and repeat 2 more times.

Cover and place on the corner of the grill, not over direct fire. Cook until the cheese is melted.

While this was cooking, I shredded the carnitas and cooked with some salt and cumin until it was crispy.

Put all your toppings on the table. Grab some plates and help yourself!