Ingredients
1 (11-oz.) bag tortilla chips
1 1/2 c. shredded Mexican cheese blend
1 (15-oz.) can pinto beans, drained
1 (15-oz.) can whole kernel sweet corn, drained
1 (4-oz.) can diced green chiles
1 (11-oz.) can pickled jalapeño slices
1/2 c. queso fresco or cotija cheese
1 avocado, diced
Sour cream
Thinly sliced green onions
Freshly chopped cilantro
Thinly sliced radishes
Preparation
Step 1Place a grate over a campfire. In a large cast-iron skillet, add about half the tortilla chips and sprinkle with ½ cup shredded cheese. Add 1⁄3 of the beans, 1⁄3 of the corn, and 1⁄3 of the diced green chiles. Step 2Repeat layering the chips, cheese, beans, corn, and chiles two more times. Top with jalapeño slices.Step 3Cover skillet loosely with foil (or a lid) and cook over campfire until cheese is melted, 5 to 10 minutes. Step 4Top with queso fresco, avocado, and desired toppings.
