Planning a camping trip and need some tasty meal ideas? Check out our collection of ten easy campfire recipes! These dishes are simple to make and perfect for enjoying the outdoors without spending all day cooking.

Ingredients:

• 1/2 tbsp olive oil
• 1 cup frozen hash browns
• 8 oz cooked diced ham
• 12 eggs
• 1 tbsp Old El Paso Taco Seasoning
• 1 can Green Chilies
• 2 cups shredded cheddar cheese
• 1/4 cup chopped cilantro
• 8 flour tortillas

Instructions:

1. Heat olive oil in a large skillet. Add hash browns and cook for 1 minute, stirring continuously. Add ham and cook until both are browned, about 8-10 minutes.
2. In a large bowl, whisk eggs lightly. Whisk in taco seasoning. Pour eggs into skillet and cook until set. Stir in green chilies, cheese, and cilantro.
3. Warm tortillas. Place 1/8 of egg mixture down the center of each tortilla. Roll up like a burrito and wrap tightly in foil. Store in a bag in the refrigerator or cooler.
4. When ready to cook, place wrapped burritos in hot coals next to fire. Let sit in coals, turning once, until heated through, about 10-15 minutes. (Time depends on fire heat.)

Ingredients:

• 1 Zucchini
• 1 Yellow Squash
• 8-10 Cherry Tomatoes
• 2 Cloves Garlic
• 1 tbsp Olive Oil
• 4 oz Pasta
• 1 tsp Salt
• 2 oz Goat Cheese
• Lemon juice

Directions:

1. Slice zucchini, squash, and tomatoes. Mince garlic. Heat oil in a skillet, sauté vegetables until squash is soft, about 8 minutes. Set aside.
2. Add dry pasta and salt to skillet with enough water to cover. Boil until tender, about 10 minutes. Stir frequently.
3. Stir in goat cheese to coat pasta. Add vegetables back in, combine, and finish with lemon juice.

Ingredients:

• 4 tbsp Butter, plus softened butter for tortillas
• 1 Box of White Mushrooms, sliced
• 1 Large Onion, thinly sliced
• 1 Red Bell pepper, sliced
• Salt and Pepper
• 8 Burrito-size flour tortillas
• 1 cup Grated Sharp Cheddar
• 1 cup Grated Monterey Jack
• 4 oz Goat Cheese, crumbled
• 1/4 cup Jarred Jalapeno slices

Directions:

1. In a skillet, cook mushrooms, onions, bell peppers with butter, salt, and pepper until caramelized, about 15-20 minutes.
2. For vegetable and goat cheese quesadillas: Butter one side of tortillas, place buttered-side down on foil. Top with cheese, jalapenos, and sautéed veggies. Fold, seal in foil, and cook on a campfire grill until warmed through and cheese melts, 3-5 minutes.
3. For cheese quesadillas: Butter one side of tortillas, place buttered-side down on foil. Top with cheese. Fold, seal in foil, and cook on a campfire grill until warmed through and cheese melts, 3-5 minutes.

Ingredients:

• 1.5 lbs boneless skinless chicken thighs, sliced
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 3 tbsp fajita seasoning
• 3 tbsp olive oil
• 2 tsp adobo sauce
• 1 tsp ground cumin
• Juice from 1 lime
• 8 flour tortillas
• Cooked rice
• Shredded Cheddar or Monterey Jack
• Cilantro
• Sour Sream
• Salsa
• Avocado slices
• Hot sauce

Directions:

1. Toss chicken, onion, and bell peppers in a bowl.
2. Whisk fajita seasoning, oil, adobo sauce, cumin, and lime juice in another bowl. Pour over chicken mixture, toss to coat.
3. Divide chicken and veggies among 4 foil sheets. Seal packets tightly.
4. Place packets on the baking sheet and bake for 15-18 minutes until chicken is cooked and veggies soften slightly.
5. Warm tortillas in a towel in the microwave for 40 seconds. Serve fajitas with tortillas, rice, and desired toppings.

Ingredients:

• 2 lbs Ground Beef
• 2 Medium Yellow Onions, chopped
• 2 Garlic Cloves, minced
• Oil
• 1 can Tomatoes, broken up
• 4 tbsp Tomato Paste
• 4 oz Diced Green Chilies
• 2 Pickled Jalapeno Peppers, chopped (optional)
• 3 tbsp Chili Powder
• 1 tsp Salt
• 1 tsp Ground Cumin
• 1 tbsp Oregano
• 2 cans Beef Broth
• 5 cups Water
• 1 can Pinto Beans

Directions:

1. Brown meat with onions and garlic in oil.
2. Add tomatoes, tomato paste, chilies, jalapenos, seasonings, beef broth, and water. Bring to a boil.
3. Reduce heat to low and cook for 4-5 hours, stirring occasionally.
4. Adjust seasonings if necessary. Add beans for last 30 minutes of cooking.
5. Serve hot with grated cheeses, sliced olives, pico de gallo, chopped onions, etc.

Ingredients:

• 600g Gammon
• 1 tbsp Vegetable Oil
• 2 Onions, Roughly Chopped
• 2 Carrots, Chopped
• 1 Celery Stick, Chopped
• 2 Peppers, deseeded and chopped
• 3 Garlic Cloves, crushed
• 1 tbsp Tomato Purée
• 2 tsp Smoked Paprika
• ½ tsp Chilli Powder (optional)
• 2 x 400g Cans Chopped Tomatoes
• 1 tbsp Worcestershire Sauce
• 2 Bay Leaves
• 2 x 400g Cans Haricot Beans, drained and rinsed

Directions:

1. Remove rind and fat from gammon, soak in water in the fridge overnight to remove salt.
2. Heat oil in a large casserole or pan, cook onions, carrots, and celery until softened. Add peppers, garlic, tomato purée, paprika, and chilli powder. Cook for 2 mins, then add tomatoes and water. Season, add Worcestershire sauce, sugar, and bay leaves.
3. Heat oven to 170C/150C fan/gas 3. Add gammon to casserole, cover, simmer, then transfer to oven for 3 hrs until tender. Return casserole to hob, add beans, simmer for 10 mins. Shred ham, serve immediately or store chilled/frozen.

Ingredients:

• 1 bag Corn Chips
• 1 red Pepper, diced
• 2 Green Onions, sliced
• ½ cup Sliced Black Olives
• 1½ cups Shredded Mozzarella or Monterey Jack cheese
• 1 cup Salsa
• ¾ cup Sour cream

Directions:

1. Spread corn chips in a large skillet, top with red pepper, green onions, black olives, and cheese.
2. Cook on fire embers until cheese melts.
3. Serve with salsa and sour cream.

Ingredients

• Oven-ready Lasagna Noodles
• Pasta Sauce
• Ground Beef (or substitute)
• Cottage Cheese (or ricotta)
• Shredded Mozzarella cheese
• Egg
• Parsley (optional)
• Italian Seasoning (optional)

Instructions:

1. Prepare hot coals for cooking, allowing 20-30 minutes.
2. Prepare cottage cheese filling by whisking egg and parsley.
3. In a Dutch oven over hot coals, sauté onions, garlic, and ground beef. Add pasta sauce and Italian seasoning.
4. Assemble lasagna layers in the Dutch oven:
   • Base: Meat/marinara sauce
   • First Layer: Noodles + meat sauce + cottage cheese mixture + mozzarella
   • Second Layer: Noodles + meat sauce + cottage cheese mixture + mozzarella
   • Top Layer: Noodles + meat sauce + mozzarella.

Ingredients:

• Pizza Dough:
  • 2 ¾ cups All-Purpose Flour
  • 1 packet Rapid Rise Yeast
  • 2 tsp Salt
  • 1 cup Warm Water
  • 2 tbsp Olive Oil
• Fillings:
  • ½ cup Pizza Sauce
  • 1 cup Shredded Mozzarella Cheese
  • 1 Green Bell Pepper, diced
  • 4 oz can Sliced Black Olives, drained
  • 16 Slices Pepperoni
  • Oil

Instructions:

1. Make the dough: Stir together flour, yeast, and salt. Add oil and water, mix until dough forms. Knead until a ball forms. Let rise 20 minutes. *Alternatively, use pre-made dough.
2. Divide dough into 8 pieces. Stretch and flatten each into 4 ½ x 4 ½ inch squares.
3. Oil pie iron, press one dough square into bottom plate. Add fillings: sauce, cheese, bell pepper, olives, pepperoni. Top with second dough square. Close & lock pie iron.
4. Cook over fire or campfire embers until crust is golden brown, flipping as needed, 2-3 minutes. Check often!
5. Remove from heat, unlock pie iron, turn out pizza pocket.
6. Repeat with remaining ingredients, being mindful of hot iron when prepping subsequent pockets.

Chicken kebab marinade:

• Ketchup
• Brown sugar
• Soy sauce
• Pineapple juice
• Olive oil
• Rice vinegar
• Garlic
• Ginger
• Sesame oil

Skewer ingredients:

• Chicken breasts
• Bell pepper
• Pineapple
• Red onion

Instructions:

1. Whisk together marinade ingredients.
2. Marinate chicken: Place chicken in resealable bag, pour marinade over chicken, reserving ½ cup. Seal bag and refrigerate for 1 hour.
3. Preheat grill to 400°F (200°C).
4. Toss veggies and fruit with oil, salt, and pepper.
5. Thread chicken, veggies, and pineapple onto skewers.
6. Grill chicken for 5 minutes, brush with ¼ cup reserved marinade. Rotate, brush with remaining marinade, and grill for 4 more minutes, until chicken reaches 165°F (75°C).

With these quick and delicious camping recipes, you can spend less time cooking and more time enjoying the great outdoors. So pack up your gear, head out into nature, and get ready to indulge in some tasty campfire cuisine!