Camping is supposed to be all about relaxing and spending time with friends and family. But you still have to eat, right? These one-pot camp meals make cooking, and clean-up, a breeze since there’s only one pot involved. They may be quick and easy, but they are still delicious!

TACO SKILLET

INGREDIENTS:

  • 1 tablespoon oil
  • 1 whole green bell pepper
  • 1 whole small onion
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • Salt, to taste
  • 1-pound ground beef
  • 15 ounce can fire roasted diced tomatoes
  • 15 ounce can pinto beans
  • 1 package Mexican cheese mix
  • 2 cloves minced garlic

INSTRUCTIONS:

  1. Warm your skillet and add oil until it’s warm, then sauté onion and bell pepper for 3-5 minutes or until onion is translucent. Add garlic and cook for another minute then add the cumin, chili powder, and salt.
  2. Once fragrant, add the pound of ground beef to the skillet and cook until brown all the way through—about five minutes.
  3. Stir in diced tomatoes and beans and let sit until warmed thoroughly. Finally, add the cheese and let sit until it melts.

(Recipe Source: thedyrt.com; adapted from Delish)

DUTCH OVEN PIZZA

INGREDIENTS:

  • Pizza dough
  • Toppings of your choice
  • 1 tablespoon cornmeal

INSTRUCTIONS:

  1. Start the coals for your Dutch oven in the firepit. For a 10-inch oven you’ll need roughly 30 coals, and for a 12-inch oven about 33.
  2. Sprinkle the cornmeal over a piece of parchment paper then place the pizza dough on top. Spoon pizza sauce onto the dough and add whatever ingredients you wish.
  3. Put the parchment paper and pizza into the Dutch oven and add 20 coals to the top and 10 coals below (or 22/11 for 12-inch oven). Add a roasting fork between the oven and the lid to let steam escape. Bake for 15-20 minutes.

(Recipe Source: thedyrt.com; adapted from Fresh Off The Grid)

CHILI MAC AND CHEESE

INGREDIENTS:

  • 1 tablespoon oil
  • 3 cloves garlic
  • Medium sweet onion
  • 1lb ground beef
  • 2 cups chicken broth
  • 2 cups marinara sauce
  • 1 can diced tomatoes
  • 1 can pinto beans
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1.5 cups elbow macaroni
  • 1 pound shredded cheddar cheese
  • ¼ cup chopped parsley

INSTRUCTIONS:

  1. Heat oil in a large skillet, then add beef, onion, and garlic. Sauté until beef is cooked through. Season with salt and pepper then drain excess fat.
  2. Add in broth, sauce, diced tomatoes, pinto beans, chili powder, and cumin then bring to a boil. Once boiling, add in pasta and reduce to a simmer.
  3. Remove from heat and stir in cheese, plate, then garnish with parsley and additional cheese.

(Recipe from thedyrt.com; adapted from Bellyful)

NO-BAKE BOURBON PEACH COBBLER

INGREDIENTS:

  • 3 ripe peaches (sliced)
  • 1 tablespoon oil (or butter)
  • 1/2 cup bourbon
  • 2 tablespoons sugar
  • 1 cup granola
  • Optional: handful chopped almonds (if your granola doesn’t have them already mixed in)

INSTRUCTIONS:

  1. In a cast iron skillet (8 or 10- inch works best) over medium high heat, heat the oil or butter. Add the peaches in a single layer and cook 2-3 minutes until beginning to soften and brown in spots. Flip the peaches and cook the other side an additional 2-3 minutes.
  2. Take the skillet off the fire (this might seem unnecessary, but it will prevent the alcohol vapor from catching fire if the flames from your campfire flare up). Pour bourbon into the skillet, then return the skillet to the grill. Add 2 tablespoons sugar, stir well to incorporate and coat the peaches.
  3. Continue cooking, stirring occasionally, until the sauce reduces and the peaches are soft, about 8-10 minutes. Remove from heat, sprinkle with 1 cup granola (and chopped almonds if using) to create the crumble topping, and serve immediately.

(Recipe Source: freshoffthegrid.com; adapted from Ricardo Cuisine)