Campfire Chili Cheesy Mac Skillet

Campfire Chili Cheesy Mac Skillet

close up of a spoon full of cheesy chili mac skillet

Recipe and photo by: www.thekitchenmagpie.com

Ingredients

  •  1 454 g box of elbow macaroni
  •  2 425 g or 14 oz. cans of your favorite chili
  •  5 cups of water
  •  2 cups of shredded old cheddar cheese

Instructions

  1. In a large cast iron skillet or Dutch oven, place the water and the elbow macaroni. Cook until the noodles are done – you may have to add more water. Make sure to stir so that it doesn’t stick to the bottom of the pan. You can cook this over the fire or a grill.
  2. When the noodles are done the water should be evaporated ( if not, pour it off)  and you can mix in the cans of chili. Heat up again.
  3. When the chili is heated through, sprinkle the cheese on top.
  4. Return to the fire/grill to melt the cheese.
  5. Dig in!

Must Try Camp Recipes for Fall

Must Try Camp Recipes

 

 

 

Campfire Pizza

getting a slice of cheesy Campfire Pizza from a flat pan

Recipe and Photo Credit: KitchenMagPie

Ingredients

  •  1 tube of refrigerated pizza dough or frozen pizza dough
  •  1 jar of pizza sauce
  •  2 cups of mozzarella cheese
  •  your choice of pepperoni mushrooms, vegetables, whatever toppings you want!

Instructions

  1. Oil a cast iron pan ( or baking sheet, pizza stone etc.)
  2. Take the refrigerated dough and spread in the pan.
  3. Place on the fire or the BBQ. Cook until the bottom has browned.
  4. Remove from the fire and flip the crust in the pan.
  5. Brush with pizza sauce, place your toppings on and then cover in cheese.
  6. Return to the heat and cook until the crust is done underneath and the toppings are warm
  7. Remove and enjoy!

Walking Tacos

Lay out all the taco toppings, including ground taco meat with several bags of chips and let everyone assemble their own walking taco!

Recipe and Photos by: iwashyoudry.com

Ingredients

  • 1 lb. ground beef
  • 1/2 oniondiced
  • 2 1/2 tbsp taco seasoning
  • 6 chips
  • lettucediced tomato, shredded cheese, sliced black olives, diced avocado, salsa, etc.

Instructions

  • Brown the hamburger in a large skillet, along with the onion, until fully cooked and crumbled. Drain any fat and return skillet to stove top. Add the taco seasoning and 1/4 cup of water. Stir until moistened and fully seasoned.
  • Serve the taco meat with the bags of chips and all the taco toppings. Let everyone assemble their own tacos by layering the ingredients inside the bag. Enjoy!
Notes
To bulk up the meat mixture, add in 1 (15 oz) can of chili beans along with the taco seasoning. This will increase serving size to 8 people.
Pumpkin Walnut Chili
Instant pot chili in a bowl with a spoon.
Recipe and Photo by: pinchofyum.com

Pumpkin Chili Ingredients:

  • 1 28-ounce can fire-roasted tomatoes
  • half an onion, minced
  • 3 cloves garlic, minced
  • 2 poblano peppers, chopped
  • 23 chipotle peppers, chopped
  • 2 cups walnuts, chopped
  • 1 cup red lentils
  • 1 cup bulgur
  • 2 tablespoons chili powder
  • 1 tablespoons smoked paprika
  • 1 tablespoon salt
  • 6 cups water or broth (refill the tomato can about 2x)

Add at the end:

  • 1 14-ounce can pumpkin puree
  • 2 or 3 14-ounce cans black beans, rinsed and drained

INSTRUCTIONS

  1. To Start: Place all the chili ingredients in the Instant Pot (affiliate link) and set to soup mode (30 minutes).
  2. To Finish: Release the steam, stir in the pumpkin and black beans, and season with more salt, more spice, etc. Serve with avocado, lime wedges, cilantro, tortilla chips, rice, cornbread… whatever you like with your chili! If it’s too thick, you can always thin it out with additional water or broth.

Hump Day Recipes

Bacon-Chicken Club Pizza

Bacon-Chicken Club Pizza Recipe and photo by Taste of Home, found here

Ingredients

  • 1 prebaked 12-inch pizza crust
  • 4 ounces cream cheese, softened
  • 1 shallot, minced
  • 2 cups shredded rotisserie chicken
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 8 slices ready-to-serve fully cooked bacon, cut into 1-inch pieces
  • 1/4 cup sour cream
  • 3 tablespoons 2% milk
  • 2 teaspoons ranch salad dressing mix
  • 1 cup shredded lettuce
  • 1 plum tomato, seeded and chopped

Directions

  • Place crust on an ungreased pizza pan. Combine cream cheese and shallot; spread over crust. Top with chicken, cheeses and bacon.
  • Bake at 425° until edges are lightly browned and cheese is melted, 12-15 minutes .
  • Meanwhile, in a small bowl, combine the sour cream, milk and dressing mix. Sprinkle lettuce and tomato over pizza; drizzle with dressing.
Nutrition Facts

1 slice: 444 calories, 25g fat (13g saturated fat), 84mg cholesterol, 939mg sodium, 26g carbohydrate (1g sugars, 0 fiber), 28g protein.

Tex-Mex Chicken Strips

Tex-Mex Chicken Strips Recipe and photo by Taste of Home, found here

Ingredients

  • 1/2 cup finely crushed corn chips
  • 1/4 cup panko bread crumbs
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely shredded Mexican cheese blend
  • 5 teaspoons taco seasoning
  • Dash cayenne pepper
  • 1/4 cup butter, melted
  • 1 pound chicken tenderloins

Directions

  • Preheat oven to 400°. In a shallow bowl mix the first 6 ingredients. Place butter in a separate shallow bowl. Dip chicken in butter, then roll in crumb mixture to coat; press to adhere. Place chicken on a foil-lined 15x10x1-inch baking pan. Bake until a thermometer inserted into the chicken reads 165°, about 15 minutes, turning halfway through the cooking time.
Test Kitchen tips

  • This chicken would taste great chopped and served over taco salad.
  • If you like dipping chicken strips, try these with salsa, guacamole, sour cream or ranch dressing.
Nutrition Facts

3 ounces cooked chicken: 258 calories, 14g fat (7g saturated fat), 85mg cholesterol, 351mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 28g protein.

Refried Bean Tostadas
Refried Bean Tostadas Recipe and  photo by Taste of Home, found here

Ingredients

  • 6 flour tortillas (8 inches)
  • 1/2 pound sliced fresh mushrooms
  • 1 cup diced zucchini
  • 2 tablespoons canola oil
  • 1 jar (16 ounces) chunky salsa
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1 can (16 ounces) vegetarian refried beans, warmed
  • 1-1/2 cups shredded lettuce
  • 1-1/2 cups shredded cheddar cheese
  • 2 medium ripe avocados, peeled and sliced
  • 1-1/2 cups chopped tomatoes
  • 6 tablespoons sour cream

Directions

  • In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside.
  • In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through.
  • Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.
Nutrition Facts

1 tostada: 588 calories, 31g fat (10g saturated fat), 40mg cholesterol, 1250mg sodium, 60g carbohydrate (9g sugars, 12g fiber), 19g protein.

 

 

Labor Day Recipes

Labor Day Recipes!

 

Taco Dogs 

Recipe by: Good Housekeeping, found here

Ingredients

8 oz. ground beef sirloin
1 tbsp. chili powder
1/2 c. salsa verde
hot dogs
hot dog buns
shredded Cheddar
crushed tortilla chips
Shredded lettuce
Directions
  1. Using a grill pan, grill 6 hot dogs. Toast 6 hot dog buns. Set aside.
  2. In a 10 inch skillet, heat 2 teaspoons olive or canola oil on medium-high. Add 8 ounces ground beef sirloin, and 1 tablespoon chili powder. Cook for 2 minutes or until cooked through, breaking up the meat with a thin, stiff spatula or wooden spoon.
  3. Stir in 1/2 cup prepared salsa verde and cook for 1 minute.
  4. Divide this mixture among the 6 hot dogs.
  5. Top each hot dog with 3 tablespoons shredded Cheddar, a handful of crushed tortilla chips, and shredded lettuce.

 

Chili Lime Grilled Corn

chile lime grilled corn labor day recipes

Recipe by: Good Housekeeping, found here

Ingredients
ears corn, husked
1 tbsp. olive oil
1/2 c. Spicy Cilantro Pesto
1/4 c. grated pecorino
Directions
  1. Brush corn with olive oil.
  2. Grill on high until slightly charred, 8 to 10 minutes, turning occasionally.
  3. Brush with Spicy Cilantro Pesto and sprinkle with grated Pecorino before serving.

 

Campfire Baked Beans

Recipe by: Good Housekeeping, found here

Ingredients
6 slices bacon
1 onion, chopped
1 green pepper, chopped
1/4 tsp. Kosher salt
3 (15-oz.) cans navy beans, drained

1 1/4 c. GH Original Homemade Ketchup

1/4 c. molasses
4 tsp. dry mustard
1/2 tsp. Freshly ground black pepper
Directions
  1. In a 12″ oven-safe skillet, cook bacon on medium heat until fat is rendered. Transfer to plate; coarsely crumble.
  2. To skillet, add onion, green pepper, and salt. Cook for 8 minutes.
  3. Off heat, stir in bacon, navy beans, GH Original Homemade Ketchup, molasses, dry mustard, and black pepper. Bake, covered, in oven at 325 degrees F for 1 hour.

 

Rainbow Veggie Kabobs

Recipe by: Good Housekeeping, found here

Ingredients
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. smoked paprika
6 tbsp. extra-virgin olive oil
2 lb. small green and yellow summer squash, cut into 1″ chunks
1 pt. grape tomatoes
12 oz. small broccoli florets
8 oz. cremini or button mushrooms, halved if large
lime
Directions
  1. Heat grill to medium. In a small bowl, combine cumin, coriander, paprika, and 1 teaspoon salt; set aside.
  2. In a large bowl, toss squash and tomatoes with 2 tablespoons oil. In another bowl, toss broccoli with 1 tablespoon oil. In third bowl, toss mushrooms with 1 tablespoon oil. Thread vegetables onto skewers. (If using bamboo skewers, soak them 30 minutes first.)
  3. Grill broccoli and mushrooms 6 to 10 minutes, turning over once. Grill squash and tomatoes 6 to 8 minutes, turning over once. Transfer skewers to a large platter or cutting board and squeeze lime juice all over vegetables. Drizzle with remaining 2 tablespoons oil, then sprinkle all over with half of spice mixture. Cover platter tightly with foil; let stand, covered, at least 5 minutes before serving. Sprinkle with additional spice mixture, if desired.