When you’re headed out into the great outdoors, the last thing you want is to spend all your time cooking over the campfire.

That’s where these 15 make-ahead one-pot meals come in! Whip them up before your trip, toss them in a cooler, and enjoy delicious, hassle-free meals that let you spend more time soaking in nature and less time at the campsite stove.

1. One-Pot Chili Mac

A satisfying one-pot meal that combines the best of chili and macaroni and cheese. Perfect for keeping you warm on a cool camping night.

Ingredients:

• 1 lb Ground beef
• 1 lb Macaroni pasta
• 1 (28 oz) can Crushed tomatoes
• 1 (15 oz) can Kidney beans, drained and rinsed
• 1 cup Shredded cheddar cheese
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp Chili powder
• 1 tsp Cumin
• Salt and pepper to taste
• 4 cups beef broth

Recipe Steps:

1. In a large pot or Dutch oven, brown the ground beef over medium heat. Drain any excess grease.
2. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, salt, and pepper.
4. Add the crushed tomatoes, kidney beans, beef broth, and macaroni pasta.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the liquid has been absorbed.
6. Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
7. Serve hot and enjoy!

2. Dutch Oven Enchiladas

An easy and customizable way to enjoy enchiladas while camping. Layered in a Dutch oven and cooked over the campfire for a delicious smoky flavor.

Ingredients:

• 6-8 Flour tortillas
• 1 (15 oz) can Refried beans
• 2 cups Shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 Onion, chopped
• 1 Bell pepper, chopped (optional)
• 1 (10 oz) can Enchilada sauce
• Cooked protein of choice (optional, such as shredded chicken or ground beef)

Recipe Steps:

1. Lightly grease the bottom of a Dutch oven.
2. Spread a thin layer of enchilada sauce on the bottom of the Dutch oven.
3. Place one tortilla on the bottom, trimming to fit if necessary.
4. Spread a layer of refried beans, shredded cheese, chopped onion, and bell pepper (if using) over the tortilla. Add any cooked protein as well.
5. Repeat layers, starting with a tortilla, until all ingredients are used, ending with a layer of cheese on top.
6. Pour the remaining enchilada sauce over the top layer of cheese.
7. Cover the Dutch oven and cook over medium heat on the campfire, rotating occasionally, for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
8. Let cool slightly before serving.

3. Campers Hamburger Helper

A simplified version of a classic family favorite, perfect for a quick and easy camping meal.

Ingredients:

• 1 lb Ground beef
• 1 lb Elbow macaroni
• 1 (14.5 oz) can of Diced tomatoes, undrained
• 2 cups Beef broth
• 1 cup Shredded cheddar cheese
• 1 tbsp Worcestershire sauce
• 1 tsp Onion powder
• 1 tsp Garlic powder
• Salt and pepper to taste

Recipe Steps:

1. In a large pot or Dutch oven, brown the ground beef over medium heat. Drain any excess grease.
2. Stir in the diced tomatoes, beef broth, Worcestershire sauce, onion powder, garlic powder, salt, and pepper.
3. Add the elbow macaroni and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the liquid has been absorbed.
5. Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
6. Serve hot and enjoy!

4. Smoky Sausage & Black Bean Chili

A flavorful and hearty chili that’s easy to make and perfect for a chilly camping evening.

Ingredients:

• 1 lb Smoked sausage, sliced
• 2 (15 oz) cans Black beans, drained and rinsed
• 1 (28 oz) can Diced tomatoes, undrained
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 Bell pepper, chopped
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Smoked paprika
• Salt and pepper to taste

Recipe Steps:

1. In a large pot or Dutch oven, cook the sliced sausage over medium heat until browned.
2. Add the chopped onion, minced garlic, and bell pepper and cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
4. Add the diced tomatoes and black beans.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
6. Serve hot and enjoy!

5. One-Pot Pasta with Cream Sauce

A surprisingly elegant one-pot pasta dish that’s perfect for impressing your fellow campers.

Ingredients:

• 1 lb Pasta (penne, rigatoni, or similar)
• 1 (28 oz) can Crushed tomatoes
• 1/2 cup Heavy cream
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1/4 cup Fresh basil, chopped
• 1/4 cup Parmesan cheese, grated
• 2 tbsp Olive oil
• Salt and pepper to taste

Recipe Steps:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Stir in the crushed tomatoes, salt, and pepper. Bring to a simmer.
3. Add the pasta and enough water to cover the pasta by about an inch.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the liquid has been absorbed, stirring occasionally.
5. Stir in the heavy cream, chopped basil, and Parmesan cheese.
6. Serve hot and enjoy!

6. Red Beans & Rice

A classic comfort food dish that’s easy to make and perfect for a hearty camping meal.

Ingredients:

• 1 lb Dried red beans, soaked overnight
• 2 cups Long-grain rice
• 1 Onion, chopped
• 1 Bell pepper, chopped
• 2 cloves Garlic, minced
• 4 cups Chicken or vegetable broth
• 1 tbsp Creole seasoning
• Salt and pepper to taste
• Smoked sausage or ham, chopped (optional)

Recipe Steps:

1. Drain the soaked red beans and place them in a large pot or Dutch oven.
2. Add the chopped onion, bell pepper, and minced garlic.
3. Pour in the chicken or vegetable broth and add the Creole seasoning, salt, and pepper.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, or until the beans are tender, stirring occasionally.
5. Add the rice and chopped sausage or ham (if using).
6. Stir well and continue to simmer for 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed.
7. Serve hot and enjoy!

7. Chicken and Squash Dutch Oven Casserole

A flavorful and nutritious casserole that’s easy to prepare in a Dutch oven over the campfire.

Ingredients:

• 1 lb Boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 Butternut squash, peeled, seeded, and cubed
• 1 Onion, chopped
• 1 Bell pepper, chopped
• 1 (10.75 oz) can Condensed cream of chicken soup
• 1 cup Chicken broth
• 1 cup Shredded cheddar cheese
• 1 tsp Dried thyme
• Salt and pepper to taste

Recipe Steps:

1. In a large bowl, combine the chicken, squash, onion, bell pepper, cream of chicken soup, chicken broth, thyme, salt, and pepper. Mix well.
2. Pour the mixture into a greased Dutch oven.
3. Sprinkle the shredded cheddar cheese over the top.
4. Cover the Dutch oven and cook over medium heat on the campfire, rotating occasionally, for 30-40 minutes, or until the chicken is cooked through and the squash is tender.
5. Let cool slightly before serving.

8. Classic One Pot Pasta

A simple yet delicious pasta dish that’s perfect for a quick and easy camping meal.

Ingredients:

• 1 lb Pasta (spaghetti, linguine, or similar)
• 1 (28 oz) can Crushed tomatoes
• 4 cloves Garlic, minced
• 1/4 cup Fresh basil, chopped
• 2 tbsp Olive oil
• 4 cups Water
• Salt and pepper to taste
• Red pepper flakes (optional)

Recipe Steps:

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
2. Stir in the crushed tomatoes, water, salt, pepper, and red pepper flakes (if using).
3. Bring to a boil.
4. Add the pasta and stir to ensure it’s submerged in the liquid.
5. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the liquid has been absorbed, stirring occasionally.
6. Stir in the chopped basil.
7. Serve hot and enjoy!

9. Taco Skillet

All the flavors of tacos in an easy one-pot skillet, perfect for a fun and flavorful camping meal.

Ingredients:

• 1 lb Ground beef
• 1 (15 oz) can Black beans, drained and rinsed
• 1 (15 oz) can Corn, drained
• 1 (10 oz) can Diced tomatoes and green chilies, undrained (Rotel)
• 1 packet Taco seasoning
• 1 cup Shredded cheddar cheese
• Tortilla chips, for serving
• Optional toppings: sour cream, salsa, guacamole

Recipe Steps:

1. In a large skillet or Dutch oven, brown the ground beef over medium heat. Drain any excess grease.
2. Stir in the black beans, corn, diced tomatoes and green chilies, and taco seasoning.
3. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
4. Remove from heat and stir in half of the shredded cheddar cheese.
5. Sprinkle the remaining cheese over the top.
6. Cover the skillet and let stand for a few minutes, or until the cheese is melted.
7. Serve with tortilla chips and your favorite taco toppings.

10. Vegan Dutch Oven Stew

A hearty and comforting vegan stew that’s perfect for a filling and nutritious camping meal.

Ingredients:

• 1 lb Cremini mushrooms, sliced
• 2 Carrots, chopped
• 2 Celery stalks, chopped
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 (15 oz) can of Diced tomatoes, undrained
• 4 cups Vegetable broth
• 1 cup Potatoes, cubed
• 1 cup Green beans, trimmed
• 1 tsp Dried thyme
• 1 tsp Dried rosemary
• Salt and pepper to taste
• 2 tbsp Olive oil

Recipe Steps:

1. In a Dutch oven, heat the olive oil over medium heat. Add the sliced mushrooms, chopped carrots, celery, and onion and cook until softened, about 8-10 minutes.
2. Add the minced garlic, dried thyme, and dried rosemary and cook for 1 minute more.
3. Stir in the diced tomatoes, vegetable broth, and cubed potatoes.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
5. Add the green beans and continue to simmer for 5-10 minutes, or until the green beans are tender-crisp.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!

11. Beef Stroganoff

Intro: A creamy and comforting dish that’s elevated to a camping-friendly meal with easy preparation.

Ingredients:

• 1 lb Beef stew meat, cubed
• 1 lb Egg noodles
• 8 oz Cremini mushrooms, sliced
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 (10.75 oz) can Condensed cream of mushroom soup
• 1 cup Sour cream
• 2 cups Beef broth
• 2 tbsp Butter
• Salt and pepper to taste

Recipe Steps:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the cubed beef and cook until browned on all sides.
2. Add the chopped onion, minced garlic, and sliced mushrooms and cook until softened, about 5 minutes.
3. Stir in the cream of mushroom soup, beef broth, salt, and pepper.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, or until the beef is tender.
5. Add the egg noodles and cook for 8-10 minutes, or until the noodles are cooked through.
6. Remove from heat and stir in the sour cream.
7. Serve hot and enjoy!

12. Cheesy Asparagus One Pot Orzo

A light and flavorful one-pot pasta dish perfect for a springtime camping adventure.

Ingredients:

• 1 lb Orzo pasta
• 1 lb Asparagus, trimmed and cut into 1-inch pieces
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 4 cups Chicken or vegetable broth
• 1 cup Shredded Parmesan cheese
• 2 tbsp Olive oil
• Salt and pepper to taste

Recipe Steps:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened about 5 minutes.
2. Add the orzo pasta, asparagus, chicken or vegetable broth, salt, and pepper.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked through and the liquid has been absorbed, stirring occasionally.
4. Remove from heat and stir in the shredded Parmesan cheese.
5. Serve hot and enjoy!

13- Southwest Chicken and Rice Casserole

This Southwest Chicken and Rice Casserole is a cozy dish that’s perfect for your camping trip. It’s loaded with chicken, rice, and vibrant veggies, all cooked together in one pot for easy cleanup. Just prep it ahead of time, and enjoy a hearty meal under the stars!

Here’s a recipe for a delicious Southwest Chicken and Rice Casserole:

Ingredients:

• 1 cup Uncooked white rice
• 1 ½ cups Chicken broth
• 1 lb Boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (15 oz) Black beans, drained and rinsed
• 1 cup Frozen corn
• 1 can (10 oz) Enchilada sauce
• 1 can (10 oz) Rotel tomatoes and chilies, drained
• 1 tablespoon Taco seasoning
• 2 cups Shredded pepper jack cheese
• 1/4 cup Chopped fresh cilantro (optional)
• 1 medium Onion, diced
• 2 cloves Garlic, minced
• 1 tsp Chili powder
• 1 tsp Ground cumin
• Salt and pepper to taste

Instructions:

1- Preheat your oven to 350°F (180°C).

2- In a medium saucepan, cook the rice according to package instructions using chicken broth instead of water. Alternatively, if you have an oven-proof pan with a lid, you can cook the rice in the oven. Simply mix the rice with chicken broth in the pan, cover, and bake for about 20 minutes, or until the rice is tender.

3- In a large skillet, heat a couple of tablespoons of oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.

Add the chicken to the skillet and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.

4- In a large bowl, combine the cooked rice, cooked chicken, black beans, corn, enchilada sauce, Rotel tomatoes and chilies, taco seasoning, chili powder, and cumin. Mix well to combine.

5- Transfer the rice and chicken mixture to a 9×13-inch baking dish. Sprinkle half of the shredded pepper jack cheese over the top.

6- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and sprinkle the remaining cheese over the top.

7- Return to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.