Updated: Jan 30, 2021
Campfood Classics ~ Ahhhh... those things that we can practically smell on the breeze if we close our eyes and think of camping. AND are so darn easy they can happen quickly after a long day of fishing or hiking. Or hammocking.
Pictured: A beef burrito with all the fixings that you prep fresh while the beef & sauce cook.
With Camp Classics, there really isn't a recipe. Just ingredients for you to remember to take. :) I like to make this on night #1, and have it for lunch on day #2, or both nights for dinner.
Camp Classic #1 - Burritos (or Tacos, if that's your jam)
1/2 lb ground beef or ground turkey
1 small can tomato sauce
1 packet of your favorite burrito/taco mix
A little water
Shredded cheese (cheddar,cheddar jack, Mexican blend, pepper jack, etc)
Grape tomatoes (I prefer these over a larger tomato diced, they hold their shape and texture better especially if you keep them for the next day) - some prefer a prepared salsa instead.
Lettuce (I prefer romaine, down toward the bottom of the stem, for dark green and a nice crunch; or mixed greens that I also use for salads. You can go with traditional iceberg if you prefer.)
Avocado, peeled and diced (do a quarter at a time to save if not used) You can sub ready-made guacamole if you prefer, especially if you are starting out with chips and a libation while you cook.
Green onions (the white part) sliced and roughly chopped, or chopped red onion. Or skip it! Up to you.
Cilantro; also optional, unless you are me. Pull leaves off stems and place in a pile.
Flour tortilla (fajita size fits well on a paper plate, and in a skillet if you wish to warm it up or brown it before filling) or taco shells
Brown the meat in your larger skillet; drain of excess oil
Add taco/burrito mix, tomato sauce, and water according to package directions
Heat through and allow to simmer while you prepare toppings
Slice/chop topping ingredients and place in piles on your cutting board for easy assembly
If using a tortilla and wishing to warm it, put it on low heat in a skillet on the other burner - but watch it like a hawk, camp stoves are notorious for not heating gently!
When filling is cooked and toppings prepped, remove filling from heat; plate your holder, and fill with meat mixture, cheese, and toppings of your choice.
Add fresh fruit, many many paper towels as napkins, and DIG IN.
Store meat leftovers in a ziplock next to ice in the ice chest. I recommend chopping your toppings fresh every meal, but you can also ziplock these and place throughout the ice chest.
PS - I do not fix beans in most camp meals. I'm solo, but still have to live with myself in the tent.