The 12 Best Camping Dinner Recipes

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Camping is a wonderful way to reconnect with nature, escape the hustle and bustle of daily life, and enjoy some quality time with friends and family. One of the highlights of any camping trip is undoubtedly the food. Whether you’re a seasoned camper or a newbie, having a repertoire of delicious and easy-to-make camping dinner recipes can elevate your outdoor experience. In this article, we’ll explore some of the best camping dinner recipes that are not only mouth-watering but also straightforward to prepare in the great outdoors.

1. Campfire Chili

Ingredients:

• 1 pound ground beef or turkey
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet chili seasoning mix
• Salt and pepper to taste
• Shredded cheese, sour cream, and chopped green onions for garnish

Instructions:

• Heat a large cast-iron skillet or Dutch oven over the campfire.
• Add the ground beef or turkey and cook until browned. Drain excess fat.
• Add the chopped onion and minced garlic, and cook until softened.
• Stir in the kidney beans, black beans, corn, and diced tomatoes.
• Add the chili seasoning mix and stir to combine. Season with salt and pepper to taste.
• Let the chili simmer for about 20-30 minutes, stirring occasionally.
• Serve hot, topped with shredded cheese, sour cream, and chopped green onions.

2. Foil Packet Fajitas

Ingredients:

• 1 pound chicken breast, sliced into thin strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 packet fajita seasoning mix
• Tortillas
• Toppings: shredded cheese, salsa, sour cream, guacamole

Instructions:

• Preheat the campfire or grill.
• In a large bowl, combine the chicken, bell peppers, and onion.
• Drizzle with olive oil and sprinkle with the fajita seasoning mix. Toss to coat evenly.
• Divide the mixture among four large pieces of aluminum foil.
• Fold the foil over the mixture and crimp the edges to seal.
• Place the foil packets on the campfire or grill and cook for about 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
• Serve the fajitas with tortillas and your favorite toppings.

3. Dutch Oven Lasagna

Ingredients:

• 1 pound ground beef or Italian sausage
• 1 jar marinara sauce
• 1 box lasagna noodles (no-boil variety)
• 1 container ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 egg
• 1 tablespoon Italian seasoning
• Salt and pepper to taste

Instructions:

• Heat the Dutch oven over the campfire.
• Brown the ground beef or Italian sausage and drain any excess fat.
• Stir in the marinara sauce and remove from heat.
• In a bowl, combine the ricotta cheese, egg, Italian seasoning, salt, and pepper.
• Spread a thin layer of the meat sauce on the bottom of the Dutch oven.
• Place a layer of lasagna noodles over the sauce (you may need to break the noodles to fit).
• Spread a layer of the ricotta mixture over the noodles, followed by a layer of mozzarella and Parmesan cheese.
• Repeat the layers until all ingredients are used, ending with a layer of meat sauce and cheese on top.
• Cover the Dutch oven and place it on the campfire. Cook for about 45 minutes, or until the lasagna is bubbly and the noodles are tender.
• Let it cool slightly before serving.

4. Campfire Pizza

Ingredients:

• Pre-made pizza dough
• Pizza sauce
• Shredded mozzarella cheese
• Pepperoni slices
• Sliced mushrooms
• Sliced bell peppers
• Sliced onions
• Olive oil

Instructions:

• Preheat a cast-iron skillet over the campfire.
• Roll out the pizza dough to fit the skillet.
• Drizzle the skillet with olive oil and place the dough in the skillet.
• Cook the dough for a few minutes until it starts to bubble and the bottom is golden brown.
• Flip the dough and quickly spread the pizza sauce over the cooked side.
• Sprinkle with shredded mozzarella cheese and add your desired toppings.
• Cover the skillet with foil and let the pizza cook until the cheese is melted and the bottom of the dough is crispy.
• Remove from the heat and let cool slightly before slicing and serving.

5. Grilled Sausage and Veggie Skewers

Ingredients:

• 1 pound sausage (kielbasa, bratwurst, or Italian sausage)
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• Cherry tomatoes
• Zucchini, sliced into rounds
• Olive oil
• Salt and pepper to taste
• Wooden or metal skewers

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Instructions:

• If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
• Preheat the campfire or grill.
• Cut the sausage into 1-inch pieces.
• Thread the sausage and vegetables onto the skewers, alternating between the sausage and different vegetables.
• Drizzle with olive oil and season with salt and pepper.
• Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the sausage is cooked through and the vegetables are tender and slightly charred.
• Serve hot.

6. Campfire Jambalaya

Ingredients:

• 1 pound chicken breast, diced
• 1 pound smoked sausage, sliced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 tablespoon Cajun seasoning
• Salt and pepper to taste

Instructions:

• Heat a large cast-iron skillet or Dutch oven over the campfire.
• Add the diced chicken and cook until browned. Remove from the skillet and set aside.
• Add the smoked sausage to the skillet and cook until browned. Remove and set aside with the chicken.
• In the same skillet, add the bell peppers, onion, and garlic, and cook until softened.
• Stir in the diced tomatoes, rice, chicken broth, and Cajun seasoning.
• Return the chicken and sausage to the skillet and stir to combine.
• Cover the skillet and let the jambalaya simmer for about 25-30 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
• Season with salt and pepper to taste and serve hot.

7. Campfire Beef Stew

Ingredients:

• 2 pounds beef stew meat, cut into bite-sized pieces
• 4 large potatoes, peeled and cubed
• 4 carrots, peeled and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 can diced tomatoes
• 1 tablespoon Worcestershire sauce
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• Heat a large Dutch oven over the campfire.
• Add the olive oil and beef stew meat. Cook until the beef is browned on all sides.
• Add the chopped onion and minced garlic, and cook until softened.
• Stir in the potatoes, carrots, beef broth, diced tomatoes, and Worcestershire sauce.
• Bring the stew to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
• Season with salt and pepper to taste.
• Serve hot, garnished with fresh parsley.

8. One-Pot Pasta Primavera

Ingredients:

• 1 pound pasta (penne, rotini, or your choice)
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

• Heat a large pot over the campfire and add the olive oil.
• Add the chopped onion and minced garlic, and cook until softened.
• Stir in the zucchini, yellow squash, bell pepper, and cherry tomatoes. Cook for a few minutes until the vegetables start to soften.
• Add the pasta and vegetable broth to the pot. Stir to combine.
• Bring the mixture to a boil, then reduce the heat and let it simmer until the pasta is cooked and the liquid is mostly absorbed, about 10-15 minutes.
• Stir in the heavy cream and grated Parmesan cheese. Cook until the sauce is thickened.
• Season with salt and pepper to taste.
• Serve hot, garnished with fresh basil.

9. Campfire Nachos

Ingredients:

• Tortilla chips
• 1 pound ground beef or turkey
• 1 packet taco seasoning
• 1 can black beans, drained and rinsed
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 can diced tomatoes with green chilies
• Sliced jalapeños (optional)
• Sour cream, salsa, and guacamole for serving

Instructions:

• Heat a large cast-iron skillet over the campfire.
• Add the ground beef or turkey and cook until browned. Drain excess fat.
• Stir in the taco seasoning and black beans. Cook for a few more minutes until heated through.
• Remove the skillet from the heat and layer the tortilla chips on the bottom.
• Top with the meat and bean mixture, followed by the shredded cheese, diced tomatoes, and sliced jalapeños if using.
• Cover the skillet with foil and place it back on the campfire. Cook until the cheese is melted and bubbly, about 5-10 minutes.
• Serve the nachos hot, with sour cream, salsa, and guacamole on the side.

10. Grilled Fish Tacos

Ingredients:

• 1 pound white fish fillets (such as tilapia or cod)
• 2 tablespoons olive oil
• 1 lime, juiced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Tortillas
• Toppings: shredded cabbage, sliced avocado, chopped cilantro, lime wedges, and your favorite salsa

Instructions:

• Preheat the campfire or grill.
• In a small bowl, combine the olive oil, lime juice, chili powder, cumin, salt, and pepper.
• Brush the fish fillets with the marinade and let them sit for about 10 minutes.
• Grill the fish over the campfire or on the grill until it flakes easily with a fork, about 4-5 minutes per side.
• Warm the tortillas over the fire or on the grill.
• Assemble the tacos by placing the grilled fish in the tortillas and topping with shredded cabbage, sliced avocado, chopped cilantro, and your favorite salsa.
• Serve with lime wedges on the side.

11. Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers
• 1 pound ground beef or turkey
• 1 cup cooked rice
• 1 can diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

• Cut the tops off the bell peppers and remove the seeds and membranes.
• Heat a large skillet over the campfire and add the olive oil.
• Add the ground beef or turkey and cook until browned. Drain any excess fat.
• Add the chopped onion and minced garlic, and cook until softened.
• Stir in the cooked rice and diced tomatoes. Season with salt and pepper to taste.
• Remove the skillet from the heat and stir in half of the shredded cheese.
• Stuff the bell peppers with the meat and rice mixture.
• Place the stuffed peppers in a Dutch oven or a large cast-iron skillet.
• Sprinkle the remaining shredded cheese over the tops of the peppers.
• Cover and cook over the campfire for about 30-40 minutes, or until the peppers are tender and the cheese is melted and bubbly.
• Serve hot.

12. Campfire Paella

Ingredients:

• 1 pound chicken breast, diced
• 1 pound chorizo sausage, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup Arborio rice
• 2 cups chicken broth
• 1 can diced tomatoes
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional)
• 1 cup frozen peas
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

• Heat a large cast-iron skillet or paella pan over the campfire.
• Add the diced chicken and chorizo sausage, and cook until browned. Remove from the skillet and set aside.
• Add the chopped onion, garlic, and bell peppers to the skillet and cook until softened.
• Stir in the Arborio rice and cook for a few minutes until the rice is lightly toasted.
• Add the chicken broth, diced tomatoes, smoked paprika, and saffron threads (if using). Stir to combine.
• Return the chicken and chorizo to the skillet and bring the mixture to a boil.
• Reduce the heat and let the paella simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
• Stir in the frozen peas and cook for a few more minutes until heated through.
• Season with salt and pepper to taste.
• Serve hot with lemon wedges on the side.

Conclusion

Camping dinners don’t have to be boring or complicated. With a little preparation and some creativity, you can enjoy delicious and satisfying meals around the campfire. These recipes are designed to be easy to make with minimal equipment, yet they deliver maximum flavor and enjoyment. So, the next time you head out into the wilderness, try one (or more) of these best camping dinner recipes and make your outdoor adventure even more memorable. Happy camping and bon appétit!