Over the Fire Meals to Spice Up Your Camping Trip


Who doesn’t love a campfire? And better yet, the food! Cooking over a fire is a great way to get down to basics and fix simple, healthy meals the whole family can enjoy. Do some of the prep work at home, and you’ll find campfire cooking to be a snap.

Chicken Tortilla Soup
The ingredients for this super easy soup require no refrigeration!
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  1. 1 can black beans, drained
  2. 1 can chicken broth
  3. 1 can whole kernel corn
  4. 1 can chicken chunks, drained
  5. 1 can cream of chicken soup
  6. 1 can diced tomatoes with green chile peppers (such as Rotel)
  1. Stir the contents of all six cans together in a saucepan and place on a campfire grate.
  2. Bring to a boil, reduce heat to low and simmer for 20 minutes.
  3. Serve with tortilla strips.
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Black Bean Burritos
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  1. 2 (10-inch) tortillas
  2. 1 tbsp. oil
  3. 1 small onion, chopped
  4. 1/2 red bell pepper, seeded and chopped
  5. 1 tsp. garlic, minced
  6. 1 (15-oz.) can black beans, rinsed and drained
  7. 1 tsp. minced jalapeno peppers (optional)
  8. 3 ounces cream cheese or Neufchatel
  9. 1/2 tsp. salt
  10. 2 tbsp. chopped fresh cilantro
  1. Wrap tortillas in foil and place on campfire grate to warm.
  2. Meanwhile, in a skillet, heat oil over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet and cook for 2 minutes, stirring occasionally.
  3. Add beans and cook for 3 more minutes.
  4. Cut cream cheese into cubes and add to skillet with salt.
  5. Cook for 2 minutes, stirring occasionally. Stir in cilantro.
  6. Spoon mixture evenly down center of warmed tortilla and roll tortillas up.
  7. Serve immediately.
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Campfire Foil Packs
Also known as hobo meals, these are probably the easiest meals to fix over a campfire.
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  1. 1 lb. ground beef
  2. Salt & pepper
  3. 1/2 tsp. garlic powder
  4. 1/2 tsp. chili powder
  5. 1/2 tsp. brown sugar, packed
  6. 4 tbsp. butter, cut into cubes
  7. 3 medium potatoes, peeled and cubed
  8. 1 medium onion, diced or sliced
  9. 2 large carrots, peeled and sliced
  10. 1 can cream of mushroom soup
  1. In a bowl, mix together the beef, 1 tsp. salt, ½ tsp. black pepper, garlic powder, chili powder and brown sugar until the spices are evenly incorporated.
  2. Form beef mixture into four equal-sized patties. Set aside.
  3. Spread out four, 12-inch sheets of heavy duty aluminum foil. Divide the vegetables in a layer in the center of each sheet of foil.
  4. Sprinkle the vegetables generously with salt and pepper and dot the top with 1 tablespoon of cubed butter.
  5. Top the vegetable layer with a beef patty, then top with 2 tablespoons cream of mushroom soup.
  6. Top with another layer of foil and seal foil packets well.
  7. Place in the hot coals of a campfire.
  8. Cook 30-40 minutes.
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Mountain Man Breakfast
This breakfast is made in a Dutch oven. Eliminate the meat to make it vegetarian.
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  1. 1 lb. mild pork sausage, crumbled
  2. 5-6 strips of bacon, cooked and crumbled
  3. 1 onion, chopped
  4. 1 clove garlic, minced
  5. 1 red bell pepper, chopped
  6. 1 green bell pepper, chopped
  7. 2 lb. package frozen hash brown potatoes, shredded
  8. 12 eggs, beaten
  9. 1 package shredded cheddar cheese
  1. Cook and stir the sausage, onion and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender.
  2. Stir in the peppers and potatoes until evenly mixed.
  3. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.
  4. Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink.
  5. Cover the Dutch oven, and place 6 to 9 coals underneath and 12 to 18 on top.
  6. Allow to bake until the eggs are firm, about 40 minutes.
  7. Sprinkle with cheddar cheese; cover and continue cooking until the cheese has melted, about 5 minutes.
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Cereal Trail Snacks
Makes this at home before you head out.
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  1. 6 oz. package thin pretzel sticks
  2. 1 lb. peanuts
  3. 1 box crisp rice cereal
  4. 1 box crisp oat cereal
  5. ½ tbsp. celery salt
  6. 1½ cup butter
  7. ¼ cup Worcestershire sauce
  8. ½ tbsp. garlic salt
  9. ½ tbsp. onion salt
  1. Preheat oven to 225 degrees.
  2. Break pretzel sticks into small pieces and combine with dry cereals and peanuts in large roasting pan.
  3. Heat butter until melted.
  4. Stir in Worcestershire sauce, garlic, onion and celery salt.
  5. Pour over cereal mixture and mix.
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Banana Boat
A classic campfire dessert that's a twist on the basic s'more.
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  1. Bananas
Topping suggestions
  1. Chocolate chips
  2. Mini marshmallows
  3. Crumbled graham crackers
  4. Shredded coconut
  5. Strawberries, sliced small
  6. Chopped nuts
  7. Chopped peanut butter cups
  1. With the peel still on, slice banana from end to end.
  2. Pull peel aside and mash banana slightly.
  3. Add choice of toppings and spread on top of banana.
  4. Wrap banana in foil and place — toppings side up — on a fire grate or place in coal embers.
  5. Heat until banana feels squishy from the outside.
  6. Remove with tongs and open packet carefully, it's ready to eat!
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