Dutch Oven Nachos

1 T oil

1/2 lb tortilla chips

1 can El Pato

1 cup shredded cheese

1 can black beans

1 avocado, sliced

5 green onions, sliced

 1/4 cup cilantro, diced

1 small lime

Lightly oil the bottom of a large dutch oven to prevent nachos from ticking.  Layer 1/3 chips into the dutch oven, top with 1/3 can El Pato, 1/3 can black beans, 1/3 cup cheese and handful of avocado, green onions and cilantro.  Repeat for the second layer.  For the third and final layer, use the remaining chips, El Pato, black beans, cheese, avocado, onion and cilantro.  Cover the dutch oven and place on a metal grill over your campfire or in your oven for about 10 minutes, until the cheese has melted.  Serve with the lime wedges.

If you like this, try filling your cooked Wolf'em cup with the Campfire Nachos.  Top with a dollop of sour cream and enjoy!