37 Camping Meals for a Crowd That Are Simple and Delicious

Feeding a group around the campfire can be both satisfying and surprisingly easy when you lean on tried-and-true recipes that scale up well. The dishes below rely on minimal cookware—think Dutch ovens, cast-iron skillets, and foil packets—so you spend more time laughing with friends and less time scrubbing pots. From hearty breakfasts to sweet endings, each idea is designed to keep bellies warm, spirits high, and cleanup simple. Pick a few for your next trip, and you’ll be the most popular cook in camp.

1. Campfire Chili Con Carne

Brown ground beef with onions and peppers, then simmer with crushed tomatoes, beans, and a gentle kick of chili powder. The longer it bubbles, the deeper the flavor—so start it early and let everyone ladle out their own bowls. Offer fixings like shredded cheddar, chopped scallions, and crackers for topping variety. One hearty pot easily serves a dozen hungry campers.

2. One-Pot Chicken & Rice

Searing bone-in chicken thighs first locks in juices before rice, broth, and seasonings join the party. As everything simmers together, the rice absorbs savory drippings and turns fluffy. A handful of frozen peas stirred in at the end brightens both color and flavor. Serve straight from the pot for a comforting, mess-free main.

3. Foil-Packet Shrimp Boil

Layer par-boiled potatoes, corn, smoky sausage, and raw shrimp on heavy-duty foil, then splash with Old Bay-spiked butter. Seal tightly and bake over coals or a grill until the shrimp turn pink and potatoes finish cooking. Each person gets their own steamy packet to unwrap—no plates required. Toss in lemon wedges for a zesty finish.

4. Dutch Oven Lasagna

Skip the baking dish and layer uncooked noodles, meat sauce, and ricotta directly in a Dutch oven. Low, even heat melts everything into a gooey masterpiece that rivals home-oven versions. Because the noodles cook in sauce, there’s zero need to boil them first. Let it rest ten minutes before serving hefty wedges.

5. Breakfast Burrito Assembly Line

Cook a mountain of fluffy scrambled eggs in a wide skillet, then set out tortillas and mix-ins like sautéed veggies, crumbled sausage, and shredded cheese. Campers file past, building their own handheld breakfast before tucking the burritos in foil. Keep wrapped burritos in a warm cooler or near coals so late risers still get a hot meal. The make-ahead nature saves precious morning minutes.

6. Skillet Cornbread & Bean Supper

While canned beans simmer with molasses and bacon, whip up a quick cornmeal batter and pour it into a preheated skillet. The crunchy-edge cornbread bakes right next to the beans, syncing finishing times perfectly. Serve generous spoonfuls of beans over warm wedges of cornbread for a filling, budget-friendly feast. Leftovers double as breakfast the next day.

7. Camp Nacho Grande

Layer tortilla chips, canned black beans, and shredded cheese in a cast-iron pan, then cover and heat until everything melts. Sprinkle on fresh toppings—think diced tomatoes, green onions, and sliced olives—right before serving. Place the pan in the center and hand out sturdy plates or just dip straight in with extra chips. It’s a speedy crowd-pleaser for snacking or a light supper.

8. Lentil Stew with Sausage

Brown sliced smoked sausage, then sauté carrots, onions, and celery in the drippings before adding dried lentils and broth. Lentils cook quickly and soak up savory flavors without needing a pre-soak. A splash of vinegar at the end brightens the hearty mix. Serve with crusty bread to round out the meal.

9. BBQ Pulled Chicken Sandwiches

Chicken thighs simmer in barbecue sauce until they shred effortlessly with two forks. Hold the meat on low heat while everyone builds sandwiches on soft buns. Crunchy coleslaw or pickle chips add welcome texture. Any leftovers slide neatly into quesadillas or salads the next day.

10. Veggie & Halloumi Kebabs

Thread salty halloumi cheese with colorful vegetables, then grill until the cheese turns golden and veggies soften. A quick brush of herb vinaigrette boosts flavor without overpowering the natural smokiness. Because halloumi holds its shape, it’s ideal for vegetarian diners who still crave something hearty. Offer couscous or pita on the side to make it a meal.

11. Dutch Oven Beef Stew

Season beef cubes well, sear for color, then let them braise slowly with root vegetables and beef stock. Low heat transforms tougher cuts into fork-tender bites while thickening the sauce naturally. A handful of peas stirred in near the end adds freshness. Ladle into mugs to keep fingers warm on cool nights.

12. Pancake Bar with Fixings

Whisk batter in a large mixing bowl, then cook pancakes assembly-line style on a flat griddle. Keep finished stacks warm in a foil-lined Dutch oven while the next round cooks. Set out toppings like fruit, nuts, and maple syrup so everyone customizes their tower. The bar concept helps early eaters get fed without waiting for the final flapjack.

13. Loaded Mac and Cheese

Boil pasta, then stir in a cheese sauce made from evaporated milk, cheddar, and a touch of mustard powder. Fold in crispy bacon bits and sliced green onions for flavor pops. If you like a crunchy top, sprinkle crushed crackers and broil briefly under a camp oven lid. Kids and adults invariably circle back for seconds.

14. S’mores Dip for a Crowd

Scatter chocolate chips in a skillet, cover with jumbo marshmallows, and gently heat until the chocolate melts and the tops turn golden. Serve with graham cracker rectangles for effortless dipping—no skewers required. It scratches the classic s’mores itch when fire regulations limit open flames. Plus, cleanup is as simple as wiping out one pan.

15. Stuffed Bell Peppers

Par-cook bell peppers until just tender, then pack them with a savory mixture of seasoned ground meat, rice, and veggies. A quick bake melds flavors and lets cheese bubble over the edges. Colorful peppers make portion control easy—plan one per camper. Extras reheat well for lunch the following day.

16. Sweet Potato & Black Bean Hash

Cubed sweet potatoes sauté quickly when cut small, developing caramelized edges that pair nicely with smoky cumin. Toss in black beans for protein and a splash of lime for brightness. Top with fried or poached eggs if you’d like to turn it into breakfast. The dish is naturally vegetarian and gluten-free, pleasing a range of eaters.

17. Grilled Pizza Party

Pre-grill dough rounds until lightly set, then let diners smear on sauce and favorite toppings. Return pizzas to the grate to finish cooking and melt cheese. The high heat mimics a brick oven, yielding crisp crusts in minutes. Provide labeled plates so finished pizzas find their rightful owner.

18. Chicken Fajita Foil Packs

Toss sliced chicken, peppers, onions, and fajita seasoning with a glug of oil, then seal in foil. Cook over coals until chicken is done and vegetables soften, shaking packets halfway. Pour contents onto tortillas and add salsa or cheese tableside. Minimal prep and zero pots make this an easy weeknight-style camp dinner.

19. Ramen Noodle Upgrade Bowls

Use the inexpensive noodle bricks as a base, but ditch most of the sodium-heavy seasoning packet. Simmer noodles in broth, then stir in quick-cook veggies, shredded chicken, or tofu. A drizzle of sesame oil and a soft-boiled egg elevate everything. Serve in mugs if bowls are scarce.

20. Breakfast Hash with Eggs

Diced potatoes crisp in a hot skillet before adding sausage crumbles and onions. Crack eggs directly over the hash, cover, and let them set to desired doneness. The result is a complete breakfast in one pan. Hot sauce on the side lets each camper control heat.

21. Thai Peanut Noodles

Whisk peanut butter, soy sauce, lime juice, and a hint of honey into a quick sauce while noodles boil. Toss everything together, adding shredded carrots or bell pepper for crunch. The dish can be served warm or at room temperature, making timing flexible. Sprinkle chopped peanuts on top for texture.

22. Campfire Jambalaya

Sauté the Cajun trinity—onion, celery, and bell pepper—then fold in rice, sausage, and broth. Chicken and shrimp join later so they don’t overcook. The rice absorbs spicy flavors while staying fluffy. A dash of hot sauce at the end lets you tailor the heat.

23. Hearty Minestrone Soup

Canned tomatoes, beans, and broth form the base of this veggie-forward classic. Add whatever produce you have—zucchini, green beans, or kale work well—and simmer until tender. Pasta shapes go in last so they keep some bite. Serve with grated Parmesan and crusty bread to complete the bowl.

24. BBQ Meatball Subs

Simmer meatballs—homemade or frozen—in barbecue sauce until heated through and glazed. Line toasted rolls with a smear of sauce, pile on meatballs, then top with shredded cheese. A quick cover with foil melts everything together. Cut long subs into halves to stretch the batch further.

25. Campfire Quesadillas

Fill tortillas with cheese and pre-cooked fillings like beans, chicken, or roasted veggies. Cook in a lightly oiled skillet, pressing gently to crisp the exterior and melt cheese. A pizza cutter makes quick work of slicing wedges for sharing. Keep batches warm in a foil packet near low heat.

26. Curry Chickpea Stew

Sauté curry paste with onions, then stir in coconut milk, canned chickpeas, and diced sweet potatoes. Simmer until the potatoes soften and sauce thickens slightly. Stir in spinach just before serving so it wilts but stays vibrant. Spoon over rice for a satisfying vegan option.

27. Dutch Oven Apple Crisp

Toss sliced apples with cinnamon and sugar, then blanket with a crumbly oat-butter mixture. Bake with coals on top of the lid to achieve even browning. Serve warm scoops straight from the pot; a drizzle of caramel sauce is optional but adored. It’s an effortless dessert that perfumes the campsite.

28. Cajun Salmon Fillets

Rub salmon with Cajun spices and a little oil, then cook skin-side down on a grill grate or in a hot skillet until opaque and flaky. The spice blend forms a flavorful crust without overpowering the fish. Serve family-style with rice or corn on the cob. Remember to keep fish well chilled until cooking time.

29. Skillet Shepherd’s Pie

Cook ground meat with onion, carrots, and peas, then stir in a touch of gravy for cohesion. Spread fluffy mashed potatoes on top, roughing up the surface for crispy bits. Bake or cover with a camp oven lid until the filling bubbles at the edges. Scoop generous portions—it’s stick-to-your-ribs comfort food.

30. Greek Orzo Salad

Cook orzo ahead and toss with olive oil so it doesn’t clump. Add diced cucumbers, tomatoes, kalamata olives, and crumbled feta for Mediterranean flair. A lemon-oregano vinaigrette ties everything together. The salad travels well and tastes even better after chilling.

31. Campfire French Toast Bake

Cubed bread soaks overnight in an egg-milk mixture flavored with cinnamon and vanilla. In the morning, bake covered until the center sets and the top browns. Serve scoops like bread pudding, passing syrup or fruit compote on the side. It’s a low-effort way to feed breakfast to a large group simultaneously.

32. Teriyaki Pineapple Chicken

Marinate chicken thighs in bottled teriyaki sauce, then grill until caramelized and juicy. Warm pineapple rings on the grate for a smoky-sweet accent. Slice chicken and mix with pineapple in a serving dish so each bite gets both flavors. Rice or noodles soak up the extra sauce nicely.

33. Loaded Potato Bar

Bake russet potatoes until fluffy, then keep them warm in a cooler lined with towels. Set out toppings like shredded cheese, sour cream, chili, and steamed broccoli for a choose-your-own adventure. Guests customize spuds to match appetite and dietary needs. It’s surprisingly filling and scales effortlessly.

34. Fire-Roasted Ratatouille

Char chopped vegetables in a hot skillet, then simmer with garlic, herbs, and crushed tomatoes. The smoky edges add depth to this Provençal classic. Serve as a side or spoon over couscous for a vegetarian main. It’s even better the next day when flavors meld.

35. Italian Sausage & Peppers Hoagies

Grill sausages until juicy, slice them, and toss with sautéed peppers and onions. Pile the mixture into sturdy hoagie rolls and wrap in foil to keep warm. Provide provolone slices for those who want a melty topping. The handheld format is ideal for camp chairs and minimal plate use.

36. Coconut Milk Oatmeal Breakfast

Simmer rolled oats in coconut milk and water for a rich, dairy-free base. Stir in raisins or dried mango plus a dash of cinnamon. The natural sweetness means you can skip extra sugar. Make a big pot and let campers ladle their own portions to start the day warm.

37. Chili Cheese Dogs

Grill hot dogs to achieve snap, then nestle them in buns and ladle on warm chili. Sprinkle shredded cheese and cover briefly so it melts into gooey goodness. Diced onions or jalapeños offer crunch and heat. Serve with sturdy napkins—things can get delightfully messy.