Marinated with lemongrass and chilli
1 bag corn chips
400g can refried beans
1 jar black olives
225g grated cheddar cheese
1/2 onion, sliced
225g jar salsa
400g can sweet corn
100g jar jalapenos (can be omitted for those who don't like heat)
Place a layer of corn chips on the bottom of a cast iron plan and top with half the beans, olives, cheese, tomatoes, onion, salsa, corn and jalapenos.
Place a second layer of chips on top and finish with remaining ingredients with the cheese on last.
Cover the top of the pan with a sheet of foil and carefully place on the camp fire coals.
Let nachos cook on the hot coals for 10-15 minutes, or until the cheese is melted. Move the pan to a heatproof location and let cool for a few minutes.
Credits: Broken Head Holiday Park
Photo Credits: Flickr