10 Quick Camping Meals

Recent surveys show that 65% of campers struggle with meal planning, often defaulting to hot dogs and s'mores. You'll find that elevating your camping cuisine doesn't require culinary expertise or fancy equipment. From make-ahead breakfast burritos to one-pot dinners that practically cook themselves, these 10 camping meals will transform your outdoor dining experience. Whether you're a novice camper or a seasoned adventurer, there's a recipe here that'll fit your comfort level and available gear.

Campfire Breakfast Burritos

Campfire Breakfast Burritos are the perfect way to start a day of outdoor adventure. These hearty, portable meals combine classic breakfast ingredients wrapped in a warm tortilla, providing sustained energy for hiking, fishing, or any camping activity.

The beauty of breakfast burritos lies in their versatility and make-ahead potential. While the base recipe remains consistent, campers can customize ingredients based on their preferences or what's available in their cooler. Plus, these burritos can be partially prepared at home and finished at the campsite.

• Large flour tortillas (8-10 inch)
• Eggs (2 per burrito)
• Breakfast sausage or bacon
• Shredded cheddar cheese
• Diced potatoes
• Bell peppers
• Onions
• Salt and pepper
• Cooking oil or butter
• Heavy-duty aluminum foil

Brown the breakfast meat first, then set aside. In the same pan, sauté diced potatoes, peppers, and onions until tender. Scramble the eggs with salt and pepper, then cook them until just set. Warm the tortillas over the campfire or camp stove, then layer with eggs, meat, potato mixture, and cheese. Roll tightly, ensuring the ends are tucked in, and wrap in foil.

If preparing at the campsite, keep the wrapped burritos warm near the edge of the campfire. For make-ahead burritos, store them in a cooler and reheat by placing the foil-wrapped burritos near the campfire coals for 10-15 minutes, rotating occasionally for even heating.

For best results, avoid over-scrambling the eggs as they'll continue cooking when reheated. Store any cheese separately if preparing in advance, and add it just before the final heating. Toppings like salsa, hot sauce, or sour cream should be packed separately and added just before serving to prevent the tortillas from becoming soggy.

One-Pot Chili Mac

One-Pot Chili Mac combines the hearty warmth of traditional chili with the comfort of macaroni pasta, making it an ideal camping meal that's both filling and easy to prepare. This crowd-pleasing dish requires minimal cleanup and can be cooked over a campfire or portable stove with basic camping cookware.

The beauty of this recipe lies in its adaptability and simplicity. The ingredients are shelf-stable and travel well, making them perfect for outdoor cooking. Plus, the one-pot approach means less equipment to pack and fewer dishes to wash after the meal.

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained
• 1 can (14.5 oz) diced tomatoes
• 2 cups elbow macaroni
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 3 cups beef broth
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Brown the ground beef in a large pot over medium heat, adding diced onions and garlic once the meat begins to cook. Drain excess fat if desired. Add the kidney beans, diced tomatoes, macaroni, chili powder, and cumin, stirring to combine. Pour in the beef broth and bring to a boil. Reduce heat, cover, and simmer for 12-15 minutes or until the pasta is tender, stirring occasionally to prevent sticking.

Once the pasta is cooked, remove from heat and stir in the shredded cheese until melted. Let the dish stand for 5 minutes to thicken before serving.

For best results when camping, pre-measure and combine dry spices in a small container before your trip. Consider using pre-chopped onions and minced garlic in containers for easier prep, and remember to bring a pot holder or heat-resistant gloves for handling the hot pot over a campfire. The dish can be made spicier by adding hot sauce or milder by reducing the chili powder.

Foil Packet Fish Tacos

Foil packet fish tacos are a perfect camping meal that combines the smoky flavors of campfire cooking with fresh, vibrant ingredients. The beauty of this dish lies in its simplicity and the minimal cleanup required, as everything cooks together in a sealed foil packet.

The dish can be prepared in advance by bringing pre-measured ingredients and assembling the packets at your campsite. White fish like tilapia, cod, or halibut works best for this recipe, as these varieties hold up well during the cooking process while readily absorbing the seasonings.

• 1 pound white fish fillets, cut into 2-inch pieces
• 2 limes
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 8 corn tortillas
• Optional toppings: cilantro, avocado, sour cream

Tear off four 12-inch squares of heavy-duty aluminum foil. Place equal portions of fish in the center of each foil piece, then top with bell pepper and onion slices. Drizzle with olive oil and squeeze half a lime over each portion. Combine the seasonings and sprinkle evenly over the fish and vegetables. Fold the foil to create sealed packets, leaving some space for steam to circulate.

Place the packets on a grill grate over your campfire or on hot coals, cooking for 12-15 minutes until the fish flakes easily with a fork. While the packets cook, warm the tortillas by wrapping them in foil and placing them near the edge of the fire.

For best results, use double-layered foil to prevent tears and leaks during cooking. Avoid opening the packets during cooking as this releases the steam needed for proper cooking. If cooking directly on coals, rotate the packets halfway through to ensure even heating. These packets can also be prepared ahead of time and stored in a cooler for up to 24 hours before cooking.

Dutch Oven Pizza

The key to successful Dutch oven pizza lies in proper heat management and preparation. Using a 12-inch Dutch oven allows you to make a personal-sized pizza that feeds 2-3 people, while the lid's raised edge holds hot coals for that essential top-down heating that melts cheese and cooks toppings evenly.

Ingredients:

• 1 pound prepared pizza dough
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• Desired toppings (pepperoni, mushrooms, bell peppers, etc.)
• 2 tablespoons olive oil
• 1/4 cup cornmeal
• 1 tablespoon dried Italian herbs
• 24-30 charcoal briquettes

Prepare your Dutch oven by spreading cornmeal on the bottom to prevent sticking. Stretch the pizza dough to fit the oven's bottom, leaving a slight rim for the crust. Brush the edges with olive oil, then spread sauce, cheese, and toppings.

Place 16-18 hot coals in a ring under the Dutch oven and distribute 8-12 coals on the lid. Cook for 20-25 minutes, rotating the oven and lid in opposite directions every 10 minutes to ensure even heating. The pizza is done when the crust is golden brown and the cheese is completely melted. Let it rest for 5 minutes before slicing.

For best results, pre-heat your Dutch oven before adding the pizza dough, and avoid overloading with toppings as this can lead to underdone crust. If cooking in cold weather, you may need additional coals to maintain proper temperature. Always keep extra coals hot and ready in case you need to adjust the heat during cooking.

Grilled Veggie Skewers With Quinoa

Grilled veggie skewers paired with quinoa is a nutritious and satisfying camping meal that combines smoky, charred vegetables with protein-rich ancient grains. This dish works perfectly for outdoor cooking as it requires minimal preparation and can be customized based on seasonal vegetables or personal preferences.

The combination of colorful vegetables threaded onto skewers creates an appealing presentation while ensuring even cooking over the campfire or portable grill. The quinoa serves as a wholesome base that absorbs the flavors of the grilled vegetables and provides essential nutrients for sustained energy during outdoor activities.

• 2 cups quinoa
• 4 cups water or vegetable broth
• 1 zucchini, cut into chunks
• 1 red bell pepper, cut into squares
• 1 yellow bell pepper, cut into squares
• 1 red onion, cut into wedges
• 8 mushrooms, whole
• 12 cherry tomatoes
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8-10 wooden or metal skewers

Begin by soaking wooden skewers in water for 30 minutes if using them. Meanwhile, rinse quinoa thoroughly and combine with water or broth in a pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is fluffy.

While quinoa cooks, cut vegetables into similar-sized pieces and toss with olive oil, garlic powder, oregano, salt, and pepper. Thread vegetables onto skewers, alternating colors and types for even cooking. Grill the skewers over medium-high heat for 12-15 minutes, turning occasionally until vegetables are tender and lightly charred. Serve the grilled vegetable skewers over a bed of the prepared quinoa.

For best results, cut vegetables in uniform sizes to ensure even cooking. If cooking over a campfire, wait until you have established hot coals rather than active flames, and keep the skewers elevated 4-6 inches above the heat source. Pre-cooking the quinoa at home and storing it in an airtight container can save time at the campsite, requiring only reheating before serving.

Campfire Nachos Supreme

Campfire Nachos Supreme is the perfect shareable camping meal that combines the comfort of loaded nachos with the rustic charm of outdoor cooking. This crowd-pleasing dish requires minimal prep work and creates maximum flavor impact, making it an ideal choice for both novice and experienced camp cooks.

The key to successful campfire nachos lies in layering the ingredients properly and managing the heat to prevent burning the bottom layer of chips. Using a cast-iron skillet or Dutch oven creates even heat distribution and adds a subtle smoky flavor that enhances the overall taste experience.

• Tortilla chips (1 large bag)
• Shredded cheddar cheese (2 cups)
• Black beans (1 15-oz can, drained)
• Ground beef (1 pound)
• Taco seasoning (1 packet)
• Diced tomatoes (2 medium)
• Sliced black olives (1 small can)
• Diced onion (1 medium)
• Sliced jalapeños (to taste)
• Sour cream (for serving)
• Guacamole (for serving)
• Fresh cilantro (1/2 cup, chopped)

Start by preparing a medium-heat fire with hot coals. Brown the ground beef in a cast-iron skillet over the fire, drain excess fat, and mix in the taco seasoning according to package instructions. Remove the seasoned meat and set aside. In the same skillet, begin layering your nachos: start with chips, followed by cheese, meat, beans, and vegetables. Create 2-3 layers, ensuring cheese is distributed throughout.

Place the skillet on a grill grate over medium-hot coals, or nestle it into the coals if using a Dutch oven. Cover with foil and cook for 10-15 minutes, rotating occasionally to ensure even heating. The nachos are ready when the cheese is completely melted and the edges of the chips begin to crisp. Top with fresh cilantro, sour cream, and guacamole before serving.

For best results, bring pre-chopped vegetables in sealed containers and pre-measure seasonings at home. Keep a close eye on the bottom layer of chips as they can burn quickly over direct heat. If using a Dutch oven, place some coals on the lid for more even heating. Consider using aluminum foil as a makeshift lid if you don't have proper cookware coverage, and always use heat-resistant gloves when handling hot cookware around the campfire.

Easy BBQ Chicken Foil Packs

BBQ chicken foil packs are the perfect camping meal, combining the smoky flavors of outdoor cooking with minimal cleanup. These convenient packets can be prepared ahead of time and stored in a cooler until you're ready to cook, making them ideal for camping trips where organization and efficiency are essential.

The combination of tender chicken, seasonal vegetables, and tangy BBQ sauce creates a complete meal that cooks evenly inside the foil wrapper. As the ingredients steam together, the flavors meld perfectly, and the foil protects the food from direct flames while ensuring even heat distribution.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups BBQ sauce
• 2 cups mixed bell peppers, sliced
• 1 large red onion, sliced
• 2 cups small red potatoes, quartered
• 4 corn on the cob, cut into thirds
• 4 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• Heavy-duty aluminum foil

Start by cutting four large pieces of heavy-duty foil, approximately 18 inches long each. Place one chicken breast in the center of each foil piece and surround it with equal portions of vegetables. Drizzle each packet with olive oil and sprinkle with garlic powder, salt, and pepper. Pour BBQ sauce over the chicken and vegetables, then fold the foil to create a sealed packet, leaving some space for steam to circulate.

Place the foil packets on a preheated camping grill or over hot campfire coals. Cook for 20-25 minutes, flipping once halfway through cooking time. The packets are done when the chicken is cooked through (reaching 165°F internal temperature) and the vegetables are tender.

For best results, allow the foil packets to rest for 5 minutes before opening, as the contents will be extremely hot and steam can cause burns. If camping in colder weather, consider double-wrapping the packets to prevent heat loss during cooking. The packets can be assembled up to 24 hours in advance and kept refrigerated or in a well-iced cooler until cooking time.

Cast Iron Beef Stew

Cast Iron Beef Stew is a hearty, soul-warming meal that's perfect for camping trips and outdoor adventures. The heavy cast iron pot retains heat exceptionally well and creates an even cooking temperature, making it ideal for slow-cooking tough cuts of beef into tender, flavorful morsels.

This one-pot meal combines fresh vegetables, tender beef, and aromatic herbs to create a rich, comforting stew that's especially satisfying after a long day of outdoor activities. The beauty of this recipe lies in its simplicity and the way the cast iron cooking method enhances the natural flavors of the ingredients.

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 2 onions, chopped
• 4 carrots, cut into chunks
• 3 celery stalks, chopped
• 4 potatoes, quartered
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 tablespoon dried thyme
• Salt and pepper to taste
• 2 tablespoons flour
• 2 tablespoons butter

Heat the cast iron pot over the campfire or camp stove until hot. Brown the meat in batches using the vegetable oil, ensuring each piece develops a good crust. Remove the meat and set aside. In the same pot, sauté the onions, carrots, and celery until softened. Add the garlic and cook for another minute. Return the meat to the pot, add the wine and let it reduce by half. Add the remaining ingredients except for the flour and butter, bring to a boil, then reduce heat to maintain a gentle simmer.

Let the stew cook for about 2-3 hours, or until the meat is tender and the vegetables are cooked through. In the last 30 minutes, make a paste with the flour and butter, then stir it into the stew to thicken the sauce.

When cooking this stew while camping, maintain a consistent heat by positioning the cast iron pot at an appropriate distance from the fire and rotating it occasionally for even heating. For best results, prep the vegetables at home before your trip, and store them in sealed containers to save time and minimize campsite cleanup.

Loaded Campfire Potatoes

Loaded Campfire Potatoes are a classic camping comfort food that combines the earthiness of potatoes with savory toppings, all cooked to perfection in aluminum foil over an open flame. This hearty dish can serve as a filling side dish or a complete meal, depending on your choice of toppings.

The beauty of this recipe lies in its versatility and ease of preparation. You can prepare the ingredients at home before your camping trip, and the cooking process requires minimal attention, allowing you to enjoy other camping activities while your meal cooks.

• 4 large baking potatoes
• 4 tablespoons butter
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 green onions, chopped
• 1/2 cup sour cream
• Salt and pepper to taste
• Heavy-duty aluminum foil

Wash the potatoes and prick them several times with a fork. Rub each potato with butter and wrap individually in heavy-duty aluminum foil, making sure to seal the edges tightly. Place the wrapped potatoes in the hot coals of your campfire, making sure they're not directly in the flames. Cook for 45-60 minutes, turning occasionally, until the potatoes are tender when pierced with a fork.

Once the potatoes are cooked, carefully remove them from the coals and unwrap. Cut a slit lengthwise in each potato and gently squeeze the ends to open them up. Top with cheese, bacon, green onions, and a dollop of sour cream. Season with salt and pepper to taste.

For best results, prepare a bed of coals before cooking and maintain a medium-high heat throughout the cooking process. You can test the doneness of the potatoes by squeezing them gently with tongs – they should yield to pressure. If cooking for a large group, consider bringing an extra roll of foil in case of tears, and remember that larger potatoes will require longer cooking times.

S'mores French Toast

S'mores French Toast combines two beloved camping classics into one indulgent breakfast dish. By incorporating the essential elements of s'mores – chocolate, graham crackers, and marshmallows – into traditional French toast, this recipe creates a unique outdoor dining experience that will delight both children and adults alike.

Perfect for camping trips where you want to elevate your breakfast game without complicated cooking methods, this dish can be prepared using basic camping cookware and a campfire or portable stove. The result is a crispy, gooey, and chocolatey breakfast that captures the essence of outdoor cooking while providing a satisfying start to your day.

Ingredients:

• 8 thick slices of bread
• 4 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 4 graham crackers, crushed
• 8 marshmallows
• 4 chocolate bars, broken into pieces
• 2 tablespoons butter
• Maple syrup (optional)

In a shallow dish, whisk together eggs, milk, and vanilla extract. Dip each bread slice into the mixture, ensuring both sides are well-coated. Heat a cast-iron skillet or flat griddle over medium heat on your camping stove or campfire grate, then add butter. Once the butter is melted, place the soaked bread slices on the cooking surface and cook until golden brown on both sides, about 3-4 minutes per side.

While the French toast is still hot, top each slice with chocolate pieces and marshmallows. To achieve the classic s'mores effect, either cover the skillet with a lid to help melt the toppings, or carefully hold each piece over the campfire using tongs until the marshmallows become golden and gooey. Sprinkle with crushed graham crackers before serving.

For best results, use day-old bread as it absorbs the egg mixture better without becoming too soggy. If cooking over a campfire, maintain a medium heat by positioning the skillet or griddle at an appropriate height above the flames, and keep a close watch on the marshmallows as they can quickly go from perfectly toasted to burnt.