Campfire Tex-Mex Nacho Fries

This post is sponsored by VELVEETA® . All opinions are my own.

Now that our youngest kids are getting older, we are beginning to plan more adventures for our family. One thing we look forward to is going camping together as a family. I think our boys would have a blast and would love to do fun things like build a tent, fish, and tell some spooky stories around the campfire. Something we’re also looking forward to is fun campfire meals like these Tex-Mex nacho fries. They’re super easy to put together and feed about 3-4 people per “bowl”. Recently we had a mock camping adventure, creating fun times in our own backyard. Of course we had our big barbecue pit, but if we were to go camping we’d surely take along the smaller more portable one and nothing else would change about this recipe.

These nacho fries combine great Tex-Mex flavors, including black beans, corn, tomatoes and jalapenos along with liquid gold aka VELVEETA®. All the ingredients are easy to pack for a camping adventure and easy to put together for backyard fun too. Whatever your summer plans are, they should definitely include some Campfire Tex-Mex Nacho Fries, with just 6 ingredients they are a fun favorite!

Ingredients:

• 1 (27 oz) package frozen seasoned fries
• 2 ounces VELVEETA® loaf, shredded (NOTE: a single serving of VELVEETA® is 1 oz.)
• 1/4 cup black beans, drained and rinsed
• 1/2 cup jalapeno slices
• 1 roma tomato
• 1 corn on the cob, grilled then kernels cut

Directions:

Make two bowls with four pieces of heavy duty aluminum foil. For the first bowl, place the two sheets of foil in opposite directions of one another, making a sort of cross. Bend the edges up, and fold them over to connect with one another, making a bowl. Follow the same directions with the second bowl, then split the fries between the two bowls.

Place the fries over direct heat in the barbecue, folding the edges up so that they are almost closed on the bowl. Shake the “bowl” around every 8-10 minutes so they don’t stick to the foil. Close the barbecue to bring the heat up as close as you can to 400 degrees, and only open in order to shake the fries and check how done they are.

After about 30 minutes or so, fries will start to feel crispy and turn a golden brown. At this point, add the shredded VELVEETA®, then pull the sides up again to allow it all to melt.

If you have corn on the cobb, add it to the grill so you can use some fresh corn for your nacho fries. Heat in indirect heat on top rack of the grill, or off to the sides if it’s a smaller grill. Once the nacho fries seem almost done, move the corn towards the heat to  get a bit of char on them.

Check the VELVEETA, it should be melted after a few minutes. Look at that Liquid Gold!

Sprinkle with some rinsed black beans.

Then add some nacho sliced jalapenos.

Now add the tomatoes.

Then remove the corn from the grill and slice some kernels off with a sharp knife, then add the corn.

Now they are ready to serve!

Enjoy!

What are some of your favorite camping recipes?

VELVEETA® lovers know it as Liquid Gold, and it has been a favorite of families since 1928. Known for its smooth, creamy texture and perfect melt, you can use VELVEETA® in a variety of recipes – and strike Liquid Gold.