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2BW #6 ~ Camp Classics - Burritos

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)


  • Filling

    • 1/2 lb ground beef or ground turkey

    • 1 small can tomato sauce

    • 1 packet of your favorite burrito/taco mix

    • A little water

  • Toppings

    • Shredded cheese (cheddar,cheddar jack, Mexican blend, pepper jack, etc)

    • Sour cream

    • 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.

  • Holders

    • 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

  1. Brown the meat in your larger skillet; drain of excess oil

  2. Add taco/burrito mix, tomato sauce, and water according to package directions

  3. Heat through and allow to simmer while you prepare toppings

  4. Slice/chop topping ingredients and place in piles on your cutting board for easy assembly

  5. 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!

  6. 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.

  7. 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.

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