Ingredients
| 1 Bag | Jack Link's Jalapeño Beef Jerky (80gm) |
| 1 Bag | Jack Link's Original Beef Jerky (80gm) |
| 1 Bag | Corn Tortilla Chips |
| 1 Package | Cheese (Dealers choice, but Jack, Cheddar & Mozzarella are recommended) |
| 1 | Green Onion |
| 3 | Limes |
| Some | Tomatoes |
| Some | Sweet Peppers |
| Some | Tajin Seasoning |
| Some | Authentic Mexican Hot Sauce |
| Some | Sour Cream |
| Some | Mayonnaise |
Instructions
- Build a small to medium campfire and enjoy some jerky as you allow for a good bed of coals to develop.
- Line the bottom of a cast iron skillet with corn chips and layer with cheese.
- With a knife, dice a blend of Jack Link’s Jalapeno and Original Jerky into small pieces and spread over cheese and begin to layer toppings, Veg, & refried beans. Repeat the process until the desired size is achieved. The final layer should be loaded with jerky, toppings, and cheese.
- Cover nachos with aluminum foil, and place in indirect heat on the fire (away from the main flames but surrounded by coals) periodically check and reposition the skillet to avoid burning the nachos. (The goal here is to melt the cheese and soften the jerky, usually 10 min is perfect.)
- While you wait for the nachos, make your white sauce.It’s simply 60/40 Sour cream & Mayonnaise, two tablespoons of fresh lime juice, a few dashes of hot sauce, & a shake or two of Tajin seasoning.
- When the nachos are cooked, remove foil and drizzle with white sauce, dashes of hot sauce, a few shakes of Tajin seasoning, a few squeezes of fresh lime juice, and garnish with chopped green onion.
- Enjoy!
