Tex-mex

Loaded, layered nachos built in a cast iron skillet or sheet pan and finished over the grill or an open fire — a snack hearty enough to become dinner.

A camp version of Mexican queso fundido: Monterey Jack and cheddar melted with crispy chorizo in one cast iron pan, scooped up with warm tortillas.

Black beans simmered in a smoky tomato base, buried in melting cheese, and torched to a golden crust — all cooked in one cast iron pan over the fire.

A three-hour campfire chili built the way Manon insists it should be: seared sirloin and ground beef, a dried ancho-and-cumin spice mix ground at home, and a long, slow simmer over the coals.