Prep time: 15 minutes
Cook time: 5-10 minutes
- 1 whole store-bought rotisserie chicken
- 1 bottle (or can) taco sauce
- Cooking oil
- 1 bag tortilla chips
- 1 can black beans, drained
- 1 can sliced black olives, drained
- 1 package pico de gallo (chopped tomatoes, onions, cilantro and peppers)
- 1 (4-ounce) can diced green chiles (optional)
- 2 cups Mexican shredded cheese
- Sour cream (optional)
- Gallon size zip-top bag
- Large cast-iron skillet and lid (if you don’t have a lid, you can use aluminum foil)
- Prepare chicken at home prior to camping: Pull meat from rotisserie chicken and shred. Put shredded chicken in a zip-top bag. Pour in taco sauce. Massage bag to coat chicken in sauce. Squeeze excess air from bag, seal, and then store in cooler until ready to make nachos.
- To make chicken nachos, start by preparing your campfire (or grill).
- Lightly oil bottom of cast-iron skillet. This will prevent the tortilla chips from sticking to the bottom.
- To the skillet, add an even layer of tortilla chips, chicken, beans, olives, pico de gallo, green chiles (if using) and cheese. Repeat to add a second layer.
- Cover skillet with lid or aluminum foil.
- Place skillet over campfire and cook until cheese is melted, about 5-10 minutes.
- Remove from heat and enjoy straight from skillet, or serve on individual plates. Top with sour cream if desired.
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